AUCP students spent Tuesday afternoon making a classic of French Provençal cuisine, une daube! La daube is a stew made with beef braised in wine, vegetables, garlic and herbs de Provence, and is traditionally cooked in a daubière, or a braising pan.
Accompanied by Nitin Beeharry, AUCP alum (full-year student 1999-2000 from Colorado College) and our Resident Advisor in Aix, each AUCP student got to try his or her hand at making this staple of French cuisine. Nitin’s Mauritian heritage made its way into this traditional dish; French settlers brought the daube to Mauritius with them and over time this provençal beef stew it has been adapted to be made with chicken instead.
Students participated in each step of the process: grocery shopping, preparation, cooking and of course, eating! Chicken, marinated in fresh tomatoes, onions, thyme & cilantro were set to slowly simmer and the AUCP’s pedagogical kitchen was soon full of fragrant, mouth-watering aromas! Then, students proudly shared their market-fresh meal with their language partners in the garden, under the Springtime sun. Photos (and the recipe!) below.
This recipe was offered to us by Nitin. He learned his cooking skills from our very own Bruno Ungaro, celebrated Provençal chef and teacher of the AUCP Cooking in Season hands-on cooking course.
- Chicken thighs (1-2 per person)
- 1 diced onion
- 2-3 cloves of garlic
- Fresh tomatoes (5-6) and/or 400ml canned chopped tomatoes
- Scallions, chopped (3-5)
- 1 bunch of cilantro (finely chopped)
- 1 tbsp fresh thyme leaves
- 1 tsp sugar
- 100 ml white wine (optional)
- 2 cm piece of fresh ginger, finely chopped (optional)
- 1 organic chicken bouillon cube (optional)
- Olive or sunflower oil
- Salt & fresh-ground pepper
Heat the oil in a large pan on a medium heat. Add the chopped onion and fry for a few minutes, then add the garlic (and ginger) and stir. Add in the thyme, and chopped fresh tomato and let simmer over medium heat for another 2 minutes.
Next, add in the canned tomatoes, chopped cilantro stalks, white wine and sugar, then crumble a stock cube into the mixture. Stir well, then let simmer for 5 minutes.
Add in the chicken pieces, then cover and simmer on low heat for around 20-25 minutes, stirring from time to time. If the sauce dries out, add a little water or chicken stock.
Check that chicken is cooked (the meat should easily detach from the bone) then season to taste. Take off the heat, garnish with fresh cilantro leaves and chopped scallions and serve with rice.
Add a dash of cumin for some extra spice! For best results, make the dish the day before to let the flavors blend.
This recipe posting is from Recettes de Famille, an AUCP student collection of delicious, easy-to-make recipes. Choosing their favorite dishes from their host families, students asked for the recipes, which often led to an impromptu cooking lesson in the family kitchen. They then transcribed and translated the recipe into English in order to share them with family and friends back home. The AUCP Le Blog regularly posts seasonal recipes from this, now impressive, collection of dishes. We sincerely hope you will enjoy them as much as the students who shared them with us did.