Chicken and Olive Ragout With Dijon Potatoes Recipe

Posted by
Rate It!
Chicken and Olive Ragout With Dijon Potatoes
Add your photo!
Ingredients
21
Count
Nutrition
981
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

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

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 980.85 Kcal (4107 kJ)
Calories from fat 609.79 Kcal
% Daily Value*
Total Fat 67.75g 104%
Cholesterol 153.68mg 51%
Sodium 948.99mg 40%
Potassium 1228.24mg 26%
Total Carbs 64.02g 21%
Sugars 13.68g 55%
Dietary Fiber 10g 40%
Protein 21.05g 42%
Vitamin C 34.2mg 57%
Vitamin A 2.6mg 86%
Iron 3mg 17%
Calcium 148mg 15%
Amount Per 100 g
Calories 174.55 Kcal (731 kJ)
Calories from fat 108.52 Kcal
% Daily Value*
Total Fat 12.06g 104%
Cholesterol 27.35mg 51%
Sodium 168.88mg 40%
Potassium 218.58mg 26%
Total Carbs 11.39g 21%
Sugars 2.43g 55%
Dietary Fiber 1.78g 40%
Protein 3.75g 42%
Vitamin C 6.1mg 57%
Vitamin A 0.5mg 86%
Iron 0.5mg 17%
Calcium 26.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top