Cut potatoes into barrel shapes. Place 45g of butter in a small pan spreading evenly add the potatoes cover with chicken stock season add thyme leaves and place grease proof paper on top.
Bring to the boil then simmer until the stock has evaporated and the potatoes have caramelised. Should be golden brown and soft!
Remove the pigeon breasts and chop the bones. In hot pan roast the bones then add the chopped shallots, mushroom, garlic and a sprig of thyme- caramelise. Add Madeira reduce by half add brown chicken stock cook for ten minutes- pass add chestnuts and thyme - keep warm.
Sweat the wild mushrooms with shallot, thyme and garlic. Blanch the diced cabbage - heat in a pan with a knob of butter when needed season. In a medium heated pan add a touch of oil and a knob of butter-add the seasoned pigeon breasts cook for two minutes each side-remove and rest.
Heat all ingredients-slice pigeon- place on top of cabbage. Put potato at the top of the plate- scatter mushrooms around pour the sauce over the pigeon.