Gibelotte sounds so gourmet. And I guess it is. The English translation is meat cooked in wine. This means I have made gibelotte, many times and many versions. I love cooking meat in wine . . . reds for beef and whites for pork and chicken.
Here's a link to one of my favourite recipes . . . https://inmyworld-pam.blogspot.com/2019/01/peppery-tuscan-beef-stew-peposo.html
I found this recipe online and it sounds so good and so French . . . butter and wine . . . who can ask for anything more?
Chicken Meat (1)
Onions, tiny (2)
Prep - (20 min)
Chicken:This should be dark meat chicken, and weight is for skinless, boneless meat. I usually use thigh / leg meat, but if you aren't up to dismantling thighs you can use 3-3/4 pounds of whole bone-in thighs cut into pieces - or the packaged boneless leg meat that has recently appeared on the market (because the Russians are no longer taking our surplus legs). The pattern recipe called for two 2-pound rabbits cut into 6 pieces each. For details see our our Rabbit and Chicken pages.
Onions:Pick out the smallest boiling onions you can find in the onion bin - about 1 inch diameter is good. Those in the photo were a little larger than I like, but they were what I could get that day.
Stock:The pattern recipe calls for veal or chicken stock, but rabbit or pork stock would work fine too.
Do-Ahead:This recipe can be made ahead all the way to adding the mustard. Refrigerated it can be held up to three days, then just reheat, stir in the mustard and serve.
- U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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