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1
In a large pan or deep skillet, cook bacon over medium-high heat until crisp.
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2
Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat.
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3
Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl.
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4
Use more of reserved fat as necessary to brown all chicken. Set chicken aside.
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5
Reduce heat to medium-low and add remaining fat and/or butter.
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6
Add carrots, shallots, garlic, thyme(I prefer fresh thyme) pepper and salt.
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7
Saute for approximately 10 minutes or less if you prefer carrots a little crunchy.
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8
Sprinkle flour over vegetable mixture and cook stirring for 2 minutes.
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9
Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan.
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10
Bring to boil, stirring often for 5 minutes, until sauce thickens.
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11
Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes.
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12
Add red pepper, olives and mustard.
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13
Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened.
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14
Taste and adjust seasoning as necessary.
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15
Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes.
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16
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.
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17
To prepare potatoes:
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18
Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes.
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19
Drain and return to low heat, shaking pot to dry potatoes for 1 minute.
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20
Remove from heat, mash and gradually mix in cream and mustard.
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21
Season with salt and pepper to taste.
