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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices	diced	467.04	1.4336	14.1344	44.4528
chicken thigh	2	lbs	boneless skinless cut	3986.4	7.1574	86.7948	400.7238
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
shallot	1/2	cup	minced	57.6	13.44	2.0	0.08
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
white wine	2	cups		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
red pepper	1		diced	-	-	-	-
olive black green	3/4	cup	mixed	-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
parsley				-	-	-	-
potato	4			-	-	-	-
salt				-	-	-	-
whipping cream	1 1/4	cups	warmed	438.0	4.44	3.255	46.365
dijon mustard	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.