Ingredients
| Amount | Ingredient |
|---|---|
| 12 | doves or dove breasts |
| Salt and pepper | |
| Flour | |
| 4 tablespoon | butter or margarine |
| 1 | small onion, minced |
| 2 | carrots, chopped |
| 1 tablespoon | fresh parsley, chopped |
| 1 cup | chicken broth |
| ½ cup | white table wine |
How to Prepare
Preheat oven to 350 degrees. If birds are whole, split down back, and add salt and pepper to flour before dusting doves lightly. Melt butter in heavy skillet and place birds within it breast side down. Saute’, turning frequently until browned on both sides. Remove birds from skillet and place in a casserole. Pour drippings from skillet over birds and add onion,
carrots, parsley, chicken broth and wine. Cover and bake for 45 minutes
or until birds are fork tender. Spoon wine gravy and vegetables over the birds when serving. (Allow 3 to 4 doves per person)