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Chicken en Daube     HT   MC   French  90mins

Serve     Hot   Poultry   Pork  Alcohol  Main course  Eggless  France  Europe



4 Large Chicken Pieces

2 tbsp Flour

250g/8oz Streaky Bacon

3 Large Onions

1-2 Cloves of Garlic

50g/2oz Butter

3 tbsp Olive Oil

2 Cloves

Fresh Bouquet Garni

Salt & Pepper

240ml/8 fl.oz. Red Wine




1. Heat the oven to 170C,  325F, Gas mark 3. Dust the chicken pieces with flour. Cut the bacon into slices 1cm/ 1/2 inch thick. Chop the onions coarsely and crush the garlic cloves.


2. In a large heatproof casserole fry the bacon in the butter and olive oil until crisp and golden. Remove the bacon from the casserole with a slotted spoon and reserve.


3. Add the chopped onions to the casserole and fry over low heat, stirring constantly, until the onions are soft and transparent.


4. Add the chicken pieces to the casserole and fry over medium heat, turning from time to time, until the chicken is golden on all sides.


5. Return the bacon pieces to the casserole. Add the garlic cloves, cloves, and salt and freshly ground black pepper, to taste.


6. Bake in the oven for 60 minutes or until the chicken is tender.


7. To finish the dish, pour the wine into a small saucepan together with the bouquet garni and cook over a high heat until reduced by half. Stir the wine into the casserole and serve immediately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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