Chicken and coriander daube

Chicken and coriander daube

By
From
The Herb & Flower Cookbook
Serves
4-6
Cooking time
120 mins

Daube is just a French word for stew – usually one that is made with very inexpensive meat. Here the flavours are much greater than the sum of their parts, the brandy giving the sauce a real richness, whilst the coriander and celery add a nice bit of bite. I like to serve this with pomegranate seeds, but they’re not essential – they look pretty and they help to make the dish not feel too heavy, but it can certainly survive without.

Ingredients

Quantity Ingredient
plain flour
salt
8 boneless chicken thighs
2 tablespoons olive oil
1 onion, peeled and chopped
150g mushrooms, chopped
3 celery stalks, chopped
50g tinned anchovies, in olive oil
3 tablespoons brandy
600ml chicken stock
a large handful coriander
pomegranate seeds, for serving (optional)

Method

  1. Cover a plate with a good amount of flour and season with a little salt. Dip each chicken thigh into the seasoned flour so that they’re well covered. In a large ovenproof pan with a lid, heat the oil over a medium heat and once hot, add the chicken and keep turning to brown on all sides – you will probably need to do these in batches, with each taking about 2–3 minutes. Once browned, remove the chicken from the pan and set aside for later.
  2. Add the onion, mushrooms and celery to the empty pan with a little bit more oil if you think that it needs it. Season with a pinch of salt and let them sweat gently for 5 minutes so that they are soft but not too coloured. Once soft, fish them out with a slotted spoon and set them aside with the meat.
  3. Preheat the oven to 180°C. Place the anchovies and all of their oil into the empty pan and add the brandy. Over a medium heat let it all bubble away, scraping the bottom to deglaze the pan until the anchovies dissolve and become a thick goo and the alcohol has burnt off. Return the chicken and vegetables to the pan, add the stock and bring everything to the boil.
  4. Cover the pan with the lid and cook in the oven for 1 hour 20 minutes. After this time, remove the pan from the oven, add the coriander and give it all a really good stir. Place it back in the oven for 10 minutes. Serve with rice, potatoes or greens, and with the pomegranate seeds scattered over if you like.

Substitute the coriander with...

  • Thyme, basil or tarragon.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again