Prep 30 mins
Cook 1 hr
An excellent, easy to prepare ragout to serve to your family and guests! I used chicken thighs with the bone, chicken breasts can be substituted. Recipe source: Food & Drink LCBO Magazine
- 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)
- 4 lbs potatoes
- 1 1⁄4 cups whipping cream, warmed
- 1 tablespoon Dijon mustard
- salt and pepper
- 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.
Very nice dish. I used the thigh meat as suggested. I had some bacon fat, but no bacon, so I crisped up some prosciutto that needed to be used up. Made for Elly in Canada's Cook a Thon. :)