March 5, 2017

Ragoût de poulet provençal (chicken stew from the French Provence)

“Until then, I can conjure up Provence in my kitchen, close my eyes and let the aromas bring about the dream. In my kitchen I am able to float away on the clouds of a fragrant bouquet garni, to a much simpler life, that of a dream. And this, you too can achieve. Be it Provence or any other dream, you can live it – even if shortly- by cooking its cuisine.”
(Read the full post on Provencale cuisine on this link)

My recipe below ‘Ragoût de Pullet Provençal’ is one that always evokes Provence. I have adapted this recipe from the classic Rago de poulet adding my touch here and there especially using my amazing olive oil and the pickled zaatar which lends this dish a concentrated thyme flavour. Absolutely heavenly. Try it my way and see how you like it, I know you will come back with good feedback!

Ragoût is french for stew or ‘slowly cooked’. The recipe is a stew of chicken and provençal vegetables and herbs. I have an adoration for the french Baguette and would always choose to serve this ragoût with a baguette. However, this stew can also be served with rice (red rice being one of the produce Cote de Provence are famous for), a side of pasta will work well too and so will a side of potato mash. Totally up to you.

Ingredients

Serves: 4 Cook Time: 1 hour

1 whole chicken, cut into 4 pieces, roasted with 40 cloves garlic (recipe on this link)
1 cup reserved drippings from grilling the chicken
2 tbsp DS Premium Organic Extra Virgin Olive Oil
2 medium brown onions, chopped
5 cloves of garlic, peeled and thinly sliced
4 large carrots, peeled and cut into chunks
250 g button mushrooms, cleaned and kept whole
1 bulb of fennel, trimmed and sliced
500g cherry tomatoes, halved
2 tbsp DS Pickled Zaatar
2 tsp fennel seeds
1 bay leaf
1 sprig fresh rosemary
2 tsp DS Dried Sage
Salt & Black pepper to taste
3 sprigs fresh thyme for garnish

Start by roasting the chicken following the recipe on this link. Don’t be alarmed with the amount of garlic used in the roasting as this is a classic French dish and absolutely delicious. Make sure to reserve the juices of the roasting chicken for use as instructed below.

In a large pot or casserole dish, heat the olive oil together with the chopped onion. Cook stirring occasionally until the onion is translucent but not browned. Add the garlic, carrots, mushrooms, and fennel along with the pickled zaatar and herbs. Stir to coat all. Cook stirring occasionally for 10-15 minutes.

Add the drippings from grilling the chicken to the sauteeing vegetables and stir all to mix. Bring to a boil, taste and adjust seasoning if necessary.

Once the mixture boils, reduce the heat, and simmer covered for 40 minutes, then add the chicken pieces and let all simmer for 15 more minutes.