Chicken and Olive Ragout With Dijon Potatoes

Recipe by Elly in Canada
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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