Dijon Potatoes

Temps des Fêtes 2005
200506043.jpg
food and drink

BY: Jennifer MacKenzie

4 lbs (2 kg) oblong or Yukon Gold potatoes
1¼ cups (300 mL) whipping cream, warmed
1 tbsp (15 mL) Dijon mustard
Salt and freshly ground pepper to taste

1. Peel potatoes and cut into chunks. In a large pot, cover potatoes with cold water and bring to boil. Season water with salt. Reduce heat and simmer for about 20 minutes or until potatoes are fork tender. Drain and return to pot over low heat. Dry potatoes, shaking pot, for 1 minute.

2.  Remove from heat and mash potatoes, gradually mashing in cream and mustard. Season with salt and pepper. Spoon potatoes around the edge of a buttered shallow 12 to 16-cup (3 to 4-L) casserole dish, and making sure potatoes do not extend above edge of dish. Refrigerate until cold.

3. Serve with Chicken and Olive Ragout (recipe follows).


Chicken and Olive Ragout

4 strips bacon, chopped
2 lb (1 kg) boneless skinless chicken thighs, cut into chunks
1 tbsp (15 mL) butter, if necessary
4 carrots, chopped
½ cup (125 mL) minced shallots
4 cloves garlic, minced
1 tsp (5 mL) dried thyme
½ tsp (2 mL) freshly ground pepper
¼ tsp (1 mL) salt
1/3 cup (75 mL) all-purpose flour
2 cups (500 mL) dry white wine
1 cup (250 mL) chicken stock
1 large red pepper, diced
¾ cup (175 mL) mixed black and green olives
1 tbsp (15 mL) Dijon mustard
Chopped fresh parsley and/or thyme, for garnish

1. In a large pot, cook bacon over medium-high heat until crisp. Transfer bacon to a paper-towel-lined plate and set aside. Drain off all but 1 tbsp (15 mL) bacon fat from pot, reserving excess fat. Add chicken to pot in batches, and brown on all sides. Transfer to a bowl. Reheat pot and add more reserved bacon fat between batches as necessary. Set chicken aside.

2. Reduce heat to medium-low and add remaining bacon fat or butter. Add carrots, shallots, garlic, thyme, pepper and salt and sauté for about 10 minutes or until soft. Sprinkle with flour and cook, stirring, for 1 minute. Gradually pour in wine and stock, stirring. Bring to boil over medium heat, scraping up any bits on bottom. Boil, stirring often, for 5 minutes or until slightly thickened.

3. Add chicken with any accumulated juices to pot with red pepper, olives and mustard. Reduce heat and simmer, stirring often, for about 20 minutes or until chicken is no longer pink inside and sauce is thickened. Crumble reserved bacon and stir into sauce. Check and adjust seasoning as necessary. Transfer to a shallow heatproof container and let cool slightly. Refrigerate until cold.

4. Meanwhile, prepare the Dijon Potatoes as per instructions above. and if serving with Ragout Chicken spoon potatoes around the edge of a buttered shallow 12 to 16-cup (3 to 4-L) casserole dish, leaving room for chicken in centre and making sure potatoes do not extend above edge of dish. Refrigerate until cold.

5. Spoon cold chicken ragout into centre of potatoes. Cover top of dish with plastic wrap and wrap entire dish in heavy-duty foil. Freeze for up to 2 months. Casserole can be thawed in the refrigerator for 48 hours or reheated from frozen.

Serves 8

What to Serve

Stock Type374702
$14.95