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Daube de Poulet à la Provençale with Mushrooms

‘Easy’ compared to Julia Child’s recipe made with boeuf. My recipe will still result in a delicious and luxurious stew.

La Daube Provençale is the south of France version of the classic Boeuf Bourguignon. This recipe calls for chicken instead of beef.

Wild yellowfoot mushrooms, in the chanterelle family, go very nicely in this dish. So do chanterelles. Use maitake if you can get them at your market. Brown crimini or Shiitake make a nice substitution.

EQUIPMENT: heavy bottom pot or Dutch oven, tongs, Thermapen One

Daube de Poulet à la Provençale with Mushrooms
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Daube de Poulet à la Provençale with Mushrooms

Recipe by Anna Stockel Cuisine: FrenchDifficulty: Average
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes

Ingredients

  • 1 (3 to 4-pound) chicken

  • 1 teaspoon sea salt

  • freshly ground black peppercorns

  • 2 tablespoons extra virgin olive oil

  • 4 oz smoked bacon, diced

  • 1/2 lb carrots, sliced diagonally in 1-inch pieces

  • 1 yellow onion, diced

  • 1 teaspoon chopped garlic from a jar

  • 3 cups young, full-bodied red wine such as Pinot Noir or Syrah

  • 1 cup low sodium chicken bone broth

  • 1 can 28 oz organic crushed tomatoes

  • 1 tablespoon tomato paste

  • 8 sprigs fresh thyme, tied together with a string

  • 1 bay leaf

  • 3 tablespoons organic unsalted butter, room temperature, divided

  • 2 tablespoons all-purpose flour

  • 1/2 lb wild yellowfoot mushrooms, thickly sliced*

  • chopped fresh parsley, for garnish (optional)

Directions

  • Cut chicken into 10 parts: 2 legs, 2 thighs, 2 wings, and 4 equal pieces of breasts. When you cut the wings include a small slice of the breast meat.
  • Pat dry with paper towels.
  • Season chicken pieces on both sides with salt and pepper. Set aside.
  • Place a large heavy bottomed pot or Dutch oven on the stove over medium-high heat.
  • Heat olive oil until it shimmers.
  • Add bacon and cook until lightly browned. Use a slotted spoon to transfer bacon to a large plate.
  • Brown chicken pieces in batches in a single layer. Do not crowd them or they will steam instead of brown.
  • Transfer chicken to plate with bacon and continue to brown remaining chicken pieces. Set aside.
  • Add carrots and onions to pot and sauté over medium heat until onions are lightly browned. Add garlic and sauté for 1 more minute.
  • Transfer bacon, chicken, and any juices that collected on plate into pot.
  • Add wine, chicken bone broth, tomato paste, canned tomatoes, thyme, and bay leaf.
  • Cover with a tight fitting lid and simmer on low heat for 20 to 30 minutes, until the chicken breast measures 150°F using a Thermapen One.
  • In a cast iron skillet, melt 1 tablespoon of butter and cook mushrooms over medium-low heat for 5 to 10 minutes, until they have released their moisture.
  • Add to the stew.
  • Blend 2 tablespoons butter and flour together to make a smooth paste (beurre manie). Gently stir into stew. Simmer until thick enough to lightly coat a spoon. Don’t let the temperature of the chicken breast exceed 160°F.
  • Remove from heat. Discard bay leaf and thyme bouquet.
  • Taste and correct seasoning.
  • Serve hot from pot, or arrange on a platter. Place chicken in middle of platter and arrange vegetables around. Garnish with parsley.

Notes

  • *You can substitute maitake if you can get them at your market. Or you can use brown crimini or Shiitake.
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