How to cook
Mix all of the ingredients for the marinade and let it sit for 1 day. Then keep the pigeons submerged in it for 12 hours, turning them over periodically.
Meanwhile, take the pigeons out with a slotted spoon and remove the marinade.
Then roll the pigeons in the flour and put them in the pot with the breasts facing down. Pour in the marinade and broth. Add the parsley and season. Cover with a lid and cook 1 hour and 30 min. or until the meat softens.