Chicken And Olive Ragout With Dijon Potatoes

Name: Chicken And Olive Ragout With Dijon Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips bacon, chopped; 2 lb (1 kg) boneless skinless chicken thighs, cut into chunks; 1 tbsp (15 mL) butter, if necessary; 4 carrots, chopped; 1/2 cup (125 mL) minced shallots; 4 cloves garlic, minced; 1 tsp (5 mL) dried thyme; 1/2 tsp (2 mL) freshly ground pepper; 1/4 tsp (1 mL) salt; 1/3 cup (75 mL) all-purpose flour; 2 cups (500 mL) dry white wine; 1 cup (250 mL) chicken stock; 1 large red pepper, diced; 3/4 cup (175 mL) mixed black and green olives; 1 tbsp (15 mL) Dijon mustard; Chopped fresh parsley and/or thyme, for garnish; Dijon Potatoes; 4 lbs (2 kg) oblong or Yukon Gold potatoes; 11/4 cups (300 mL) whipping cream, warmed; 1 tbsp (15 mL) Dijon mustard; Salt and freshly ground pepper to taste

Servings: persons

4 strips bacon, chopped
2 lb (1 kg) boneless skinless chicken thighs, cut into chunks
1 tbsp (15 mL) butter, if necessary
4 carrots, chopped
1/2 cup (125 mL) minced shallots
4 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) salt
1/3 cup (75 mL) all-purpose flour
2 cups (500 mL) dry white wine
1 cup (250 mL) chicken stock
1 large red pepper, diced
3/4 cup (175 mL) mixed black and green olives
1 tbsp (15 mL) Dijon mustard
Chopped fresh parsley and/or thyme, for garnish
Dijon Potatoes
4 lbs (2 kg) oblong or Yukon Gold potatoes
11/4 cups (300 mL) whipping cream, warmed
1 tbsp (15 mL) Dijon mustard
Salt and freshly ground pepper to taste

1
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
2. Reduce heat to medium-low and add remaining bacon fat or butter. Add carrots, shallots, garlic, thyme, pepper and salt and saute 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
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
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
5. Spoon cold chicken ragout into centre of potatoes.
6
6. To reheat,cover dish with foil. bake in 350u00b0F (180u00b0C) oven for about 11/2 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
7. Let stand for 10 minutes. Sprinkle with herbs before serving.

1698

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 strips bacon, chopped, 2 lb (1 kg) boneless skinless chicken thighs, cut into chunks, 1 tbsp (15 mL) butter, if necessary, 4 carrots, chopped, and more.

Yes, Chicken And Olive Ragout With Dijon Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!