Chicken and Olive Ragout With Dijon Potatoes
photo by Lori Mama
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
Ragout
- 4 slices bacon, diced
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 tablespoon butter
- 4 carrots, chopped in chunks
- 1⁄2 cup shallot, minced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 1⁄3 cup flour
- 2 cups dry white wine
- 1 cup chicken stock
- 1 large red pepper, diced
- 3⁄4 cup olive, mixed black and green olives, pits removed
- 1 tablespoon Dijon mustard
- fresh parsley (to garnish) or thyme (to garnish)
-
Dijon Potatoes
- 4 lbs potatoes
- salt
- 1 1⁄4 cups whipping cream, warmed
- 1 tablespoon Dijon mustard
- salt and pepper
directions
- In a large pan or deep skillet, cook bacon over medium-high heat until crisp.
- Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat.
- Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl.
- Use more of reserved fat as necessary to brown all chicken. Set chicken aside.
- Reduce heat to medium-low and add remaining fat and/or butter.
- Add carrots, shallots, garlic, thyme(I prefer fresh thyme) pepper and salt.
- Saute for approximately 10 minutes or less if you prefer carrots a little crunchy.
- Sprinkle flour over vegetable mixture and cook stirring for 2 minutes.
- Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan.
- Bring to boil, stirring often for 5 minutes, until sauce thickens.
- Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes.
- Add red pepper, olives and mustard.
- Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened.
- Taste and adjust seasoning as necessary.
- Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes.
- Note: the flavours of this ragout benefit from being made a day ahead and refrigerating over night. I do not add the bacon until just before serving, so pieces will remain crunchy. This dish freezes well. Prepare the complete recipe, spoon potatoes around the edge of a large 12-16 cup casserole, spoon chicken mixture in the centre, cover with plastic wrap and wrap entire dish in foil. Freeze up to 2 months. Thaw in refrigerator for 48 hours and bake 350 degrees for about 1 1/2hours, until chicken and potatoes are hot and bubbly.
-
To prepare potatoes:
- Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes.
- Drain and return to low heat, shaking pot to dry potatoes for 1 minute.
- Remove from heat, mash and gradually mix in cream and mustard.
- Season with salt and pepper to taste.
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RECIPE SUBMITTED BY
I have always loved cooking and trying new recipes, this site is a real adventure!!! Not only have I found some great recipes, but I have made many new friends locally and from around the world.
I love cooking for family and friends, especially preparing and serving brunch. There are many great recipe gems hiding in the thousands posted!!
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