I stole this recipe from Totof. This Daube de poulet is Totof's signiture cooking. If you want to impress somebody, then this cooking is a top choice.
Daube 101
According to Chef Totof, Daube is a cooking style. I found something from Wikipedia.
Daube is a classic French stew made with cubed meat braised in wine, vegetables, garlic, and herbes de provence. Although most modern recipes call for red wine, a minority call for white wine, and the earliest recorded daube recipes call for white wine. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day between each stage to allow the flavors to meld together.
What you need
1. boneless chicken thighs / breasts. Chef Totof uses half a costco pack of chicken thighs, probably ~2-3lbs
2. 6 carrots peeled and cut in 0.5-inch long chuncks
3. 4 or 5 peeled tomatoes. Totof suggests you can buy them already peeled in cans of buy some fresh ones and boil them slightly so they're easy to peel
4. 1 onion, sliced
5. some bacon
6. herbs (salt, pepper, thyme, garlic, bay leaves, etc)
7. 1 bottle of wine. Chef Totof instucted a "good" wine is unnecessary. Chef Totof suggests higher alcohol degree *might* be better.
Let the show begin
Take the chicken and dry it a little bit with tissues or something like that so it doesn't sweat too much water when you cook it. Generously put the herbs on the chicken (especially lots of thyme). Put the chicken at the bottom of big pot (you can put a little bit of oil at the bottom so it won't stick when you cook it). Add the vegetables. Pour the whole bottle of wine (it should cover most of the stuff in the pot). Set aside in the fridge to marinate for the the night or up to 24h. Cut the bacon in little strips, fry it and drain the oil out. Add the cooked bacon with the chicken. Cook over medium-low heat (it should boil continuously, you can start at high heat until the wine boils and reduce it then) for ~45min to 1h (carrots shouldn't be too hard and chicken should be cooked).
That's it. It's good when it's just cooked but better after 1 or 2 days (the chicken soaks longer). The quantities are just suggestions, you can put more/less according to your tastes. It's good when it's just cooked but better after 1 or 2 days (the chicken soaks longer).
