Technical Stages :

• Peel and finely ciseler the onions.
• Dice the ham.
• Mix salt, pepper and chop basil. Rub the inside of the birds with this mix.
• Melt the butte rin a large pot and sweat the onion in it. Add the pigeons and brown them on all sides.
• Add the ham and moisten with wine. Cook for 10 minutes over medium heat.
• Moisten with white chicken stock and keep cooking for 30 more minutes.
• After 30 minutes, remove the fat from the pot and add the small peas. Cover and cook another fifteen minutes or so. Season. You may add a pinch of sugar, it'll combine perfectly with the small peas.
• Arrange the pigeons on a service dish. Surround them with small peas and coat with sauce.