Cold Red Wine–Chicken Daube

Preparation info

  • Difficulty


  • yield:


    main-course servings

Appears in


By James Peterson

Published 1991

  • About

You can skip the nineteenth-century touch of larding the chicken with prosciutto, but it does make the dish special. The secret to the gelée is to make a red wine stock as you would regular brown stock but replace the water with red wine.


prosciutto slice, about inch (3 mm) thick, cut into strips (optional) 1 1
chicken, 1, quartered 4 lb 2 kg
red wine chicken stock 2 qt 2 L
butter oz 45 g
salt and pepper to taste to taste
parsley, finely chopped at the last minute 2 tbsp 30 ml


  1. Insert the strips of prosciutto into the flesh of the chicken on both the skin and flesh sides with a hinged larding needle.
  2. Simmer the stock, while skimming off any froth or scum that floats to the surface, until 3 cups (750 milliliters) remain.
  3. Cook the chicken in the butter in a nonstick sauté pan until well browned and firm to the touch. Remove from the pan and drain on paper towels.
  4. Season the hot stock with salt and pepper and add the parsley. Let cool.
  5. Arrange the chicken in a baking dish just large enough to hold it in a single layer and pour over the stock. Chill until the gelée sets. Serve the chicken with the gelée.