For the pigeon
Using a sharp small knife make an incision on the back of the pigeon, get the knife under the skin and start with the leg ensuring not to rip the skin work around the carcass pulling the whole bird off without any bones except the legs. When you have boned out the pigeon marinade them with a glass of marsala wine, thinly sliced clove of garlic, few sprig of thyme and leave for 1 hour.
For the chanterelles
Clean the chanterelles. Fry a clove of garlic in the same olive oil, add the chanterelles for 3-4.
In a heavy based frying pan heat a little olive oil and seal the skin on both sides for 1 minute, add the bruschetta and pancetta and place in the oven for 4 minutes. Remove from oven and place the pigeon on the bruschetta skin side up and cook for a further 3 min.
Blanch the two bunches of Swiss chard in boiling salted water, drain and dress with good olive oil. On a chopping board cut thoroughly the pigeon at an angle so you have 2 legs on one half and the breast on the other. Smear your cooked chanterelles on the bruschetta; put the chard on the serving plate with the bruschetta and pigeon on the top. Use the marinade to make a little sauce by adding into the hot pan and reducing to half.
Wine paring: Valpolicella