Daube de Poulet with Herbs and Red Wine

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 750 ml (3 cups) red wine, preferably a full-bodied variety like Cabernet Sauvignon 750 ml (3 cups) red wine, preferably a full-bodied variety like Cabernet Sauvignon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, red wine, and a pinch of salt and pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. 2.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
4. 4.
   In the same pot, add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Stir in the tomato paste and cook for an additional minute.
6. 6.
   Return the chicken to the pot and pour in the reserved marinade. Add the bay leaves, thyme, and rosemary.
7. 7.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
8. 8.
   Season with additional salt and pepper, if needed.
9. 9.
   Serve the Daube de Poulet hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken — For the best flavor and texture, use bone-in and skin-on chicken pieces. This will add richness to the stew and keep the meat tender during the slow cooking process.

Tips & Tricks

• For a deeper flavor, marinate the chicken overnight.
• Use a good quality red wine for the marinade and sauce to enhance the taste of the dish.
• Allow the stew to simmer on low heat for a longer time to develop richer flavors.
• Serve the Daube de Poulet with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
• This dish tastes even better the next day, so consider making it in advance.

Serving advice

Serve the Daube de Poulet hot, accompanied by a side of crusty bread or creamy mashed potatoes. Garnish with fresh herbs, such as parsley or thyme, for an extra touch of freshness.

Presentation advice

Present the Daube de Poulet in a deep serving dish, allowing the rich red wine sauce to be showcased. Garnish with a sprig of fresh rosemary or thyme for an elegant touch.