Culinaria

Traveling the world through cuisine

Braised Chicken in a Mirepoix Ragout

Published in Dining in Southern France under Stews, Chicken, French

Braised Chicken in a Mirepoix Ragout

Ingredients

  • 4 chicken breasts
  • 2 cups of onion, diced
  • 1 cup of celery, diced
  • 1 cup of carrots, diced
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 cup of dry white wine
  • 1 cup of chicken broth
  • 1 cup of all-purpose flour
  • 4 tbsp of olive oil
  • Salt and pepper to taste

Instructions

  1. Heat up your oven to 325°.
  2. Season the chicken breasts with salt and pepper, then dredge them in flour until they are completely coated.
  3. On the stove top, heat 2 tbsp of olive oil in your Dutch Oven on medium-high heat.
  4. Place the breasts in the hot oil and fry until lightly browned (about five minutes each side).
  5. Remove the chicken from the pot and set aside.
  6. Place 1-2 more tbsp of olive oil into the pot and saute the onions until they start to go soft.
  7. Add in the carrots and celery and stir.  Cook for another minute.
  8. Mix in the garlic, bay leaves, and thyme. Season with salt and pepper to your taste.
  9. Continue cooking for another minute or two, then add in the white wine.
  10. Use a wooden spoon to scrape any bits of flour or vegetables off the bottom of the Dutch Oven.
  11. Pour in the chicken broth and stir, then place the chicken breasts in, covering them with the ragout.
  12. Place your lid on the Dutch Oven and put the entire pot into the oven.
  13. Cook the chicken and ragout for 45-60 minutes until the chicken is fully cooked and the ragout has reduced to a stew-like consistency.

Quick Notes

The technique of scraping the bits off the pan after pouring in wine is called deglazing. It not only makes it easier to clean your Dutch Oven later, but also puts those bits into the final dish as flavor.

After putting the pot in the oven, be sure to check on things after 40 minutes.  Remove the pot from the oven when you see things are done.  If you feel the chicken is done sooner, then pull the breasts out and let the ragout cook longer.

Variations

You don't have to use boneless skinless chicken breasts. Feel free to use on-the-bone breasts, or even thighs if you like.

I used olive oil in my dish because I like to use it.  If you want to go totally traditional, then use butter.

Serving Suggestions

Zuzana likes the ragout on its own with some good bread, but I'd suggest roasting up some sliced potatoes and then ladling the ragout on top.  You could also skip the potatoes and use pasta or rice.  Just something that will soak up that ragout and make a nice dish.

Tags: French, Mirepoix, chicken, braised

comments powered by Disqus

Cuisine

Dish

Archives