CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES
An excellent, easy to prepare ragout to serve to your family and guests! I used chicken thighs with the bone, chicken breasts can be substituted. Recipe source: Food & Drink LCBO Magazine
Provided by Elly in Canada
Categories Chicken Thigh & Leg
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 626.7, Fat 27, SaturatedFat 12.7, Cholesterol 157.8, Sodium 523.8, Carbohydrate 54.9, Fiber 7, Sugar 5.2, Protein 31.5
SPEEDY CHORIZO RAGU LASAGNE
Give the classic lasagne a modern makeover with chorizo sausages, adding bags of flavour without needing hours of cooking. It takes just 30 minutes to make
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
- Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
- Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.
Nutrition Facts : Calories 755 calories, Fat 51 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.3 milligram of sodium
CHORIZO AND OLIVE RAGOUT
Make and share this Chorizo and Olive Ragout recipe from Food.com.
Provided by melwood4
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pan on med-high heat.
- Coat pan with oil and saute diced shallots, chorizo and olives.
- Take off heat and add chives and lemon juice.
- Serve under baked goat cheese with bread.
Nutrition Facts : Calories 74.3, Fat 6.6, SaturatedFat 1.8, Cholesterol 8.8, Sodium 160.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 2.6
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