Dish

Daube de poulet

Chicken Daube

Daube de poulet is made by browning chicken thighs in a hot pan, then cooking them in a mixture of red wine, chicken broth, and vegetables. The dish is typically seasoned with herbs like thyme and rosemary, and is cooked for several hours until the chicken is tender and falls off the bone. The resulting dish is rich and flavorful, with a deep, savory taste that is perfect for cold winter nights.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Daube de poulet is a classic French dish that has been enjoyed for centuries. It is believed to have originated in the Provence region of France, where it was traditionally made with local ingredients like olives and tomatoes. Today, it is a popular dish throughout France and is enjoyed by people all over the world.

Dietary considerations

This dish is high in protein and iron, but may not be suitable for those on a low-fat or low-sodium diet. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of daube de poulet, including versions that use different types of wine or broth, or that add additional vegetables or spices. Some recipes also call for the addition of bacon or other cured meats to add extra flavor to the dish.

Presentation and garnishing

To present daube de poulet, place the chicken and vegetables in a shallow bowl and spoon the sauce over the top. Garnish with fresh herbs, such as parsley or thyme, for added flavor and color.

Tips & Tricks

To ensure that the chicken is tender and falls off the bone, be sure to cook it low and slow for several hours. You can also use a slow cooker or pressure cooker to make the dish even easier to prepare.

Side-dishes

Daube de poulet is typically served with a side of rice or crusty bread to soak up the rich sauce. It pairs well with a full-bodied red wine, such as a Chateauneuf-du-Pape or a Cotes du Rhone.