Chicken And Olive Ragout With Dijon Potatoes Recipes

Steps:

• 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.

Steps:

• 1. In a large pot, cook bacon until crisp. Transfer bacon to a paper-towel-lined plate. Drain off all but 1 tbsp (15 mL) bacon fat from pot, reserving excess fat. Add chicken to pot in batches, and brown on all sides. Transfer to a bowl. Reheat pot and add more reserved bacon fat between batches as necessary. Set chicken aside. 2. Reduce heat to medium-low and add remaining bacon fat or butter. Add carrots, shallots, garlic, thyme, pepper and salt and sauté for about 10 minutes or until soft. Sprinkle with flour and cook, stirring, for 1 minute. Gradually pour in wine and stock, stirring. Bring to boil over medium heat, scraping up any bits on bottom. Boil, stirring often, for 5 minutes or until slightly thickened. 3. Add chicken with any accumulated juices to pot with red pepper, olives and mustard. Reduce heat and simmer, stirring often, for about 20 minutes or until chicken is no longer pink inside and sauce is thickened. Crumble reserved bacon and stir into sauce. Check and adjust seasoning as necessary. Transfer to a shallow heatproof container and let cool slightly. Refrigerate until cold. 4. prepare potatoes. Spoon potatoes around the edge of a buttered shallow 12 to 16-cup (3 to 4-L) casserole dish, leaving room for chicken in centre. Refrigerate until cold. 5. Spoon cold chicken ragout into centre of potatoes. 6. To reheat,cover dish with foil. bake in 350ºF (180ºC) oven for about 1½ hours or until potatoes and chicken are hot. Uncover and bake for about 20 minutes longer or until potatoes are browned and sauce is bubbling. . 7. Let stand for 10 minutes. Sprinkle with herbs before serving.

Steps:

• Brown chicken in large skillet on both sides in butter and oil.
• Remove chicken from pan and set aside, leaving the liquid in the pan.
• Add onions to the pan and saute till tender on moderate heat.
• Drain liquid over sieve into small bowl.
• Remove any unwanted fat.
• Set liquid aside.
• Season the chicken parts with salt/pepper and return to pan.
• Add tomato sauce, garlic, bay leaves, and thyme.
• Add enough wine and chicken stock to cover chicken parts.
• Simmer for at least 20 minutes uncovered.
• Remove chicken and place on platter.
• Pour juices and onions into saucepan and adjust seasonings.
• You may add more garlic, thyme, salt and pepper.
• In small bowl whisk together flour and butter (or wine).
• Add to the sauce and simmer until the sauce coats the back of a spoon.
• You may need to double the thickening agents if you have lots of juice.
• Pour sauce over chicken on platter and garnish with parsley.
• Serve with rice and crusty bread.