Chicken Ragout
  • Tbsp. flour
  • 1 Tbsp. chopped fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • 2 lb. boneless, skinless chicken thighs or breasts
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 large onion, cut into 8 wedges
  • 1 medium red pepper, cut into thin strips
  • 4 garlic cloves, sliced
  • 4 medium Yukon gold potatoes, cut into quarters
  • 2 cup chicken stock
  • 1 cup dry white wine
  • 1/2 cup chopped kalamata olives or tapenade
  1. Combine the flour, rosemary, thyme, salt and pepper in a medium bowl.
  2. Add the chicken and mix to evenly coat all of the chicken. Heat the butter and 1 tablespoon of the olive oil in a 4-quart, high-sided saucepan over medium-high heat. Add the chicken and cook
  3. until browned, about 8 to 10 minutes, turning often. Transfer the chicken to a plate.
  4. Add the remaining 1 tablespoon of olive oil to the saucepan and heat over medium-low heat so not to burn the drippings from the chicken. Add
  5. the onion, red pepper and garlic and cook 5 to 7 minutes.
  6. Return the chicken to the pot and add the potatoes, stock and wine. Bring to a boil. Reduce the heat and let simmer until the potatoes
  7. become tender, about 30 minutes. Stir in the olives.