Chicken And Olive Ragout With Dijon Potatoes Recipes

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Steps:

• Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
• Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
• Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES

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.