Chicken and Olive Ragout with Dijon Potatoes
Savor the comforting elegance of Chicken and Olive Ragout with Dijon Potatoes, a rustic yet refined dish perfect for cozy family dinners or gourmet entertaining. Tender, bone-in chicken thighs are simmered to perfection in a rich, savory sauce made with chicken stock, tomatoes, garlic, and briny green olives, all delicately flavored with thyme and rosemary. Paired with buttery baby potatoes tossed in a creamy Dijon mustard sauce and finished with fresh parsley, this hearty yet sophisticated meal delivers layers of flavor in every bite. Ready in just over an hour, this one-pot wonder is both easy to make and delightfully satisfying—ideal for weeknight meals or special occasions. Garnish with extra parsley for a fresh, vibrant touch, and prepare to wow your guests with this French-inspired classic!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1.5 cups chicken stock
- 14 ounces diced tomatoes (canned)
- 1 cup green olives, pitted and halved
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds baby potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper. Sear them in the skillet for about 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped onion for 4-5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken stock and diced tomatoes, scraping up any browned bits from the bottom of the pan.
Add the olives, dried thyme, and rosemary. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet. Cover with a lid and simmer on low heat for 30 minutes, or until the chicken is tender and fully cooked.
While the ragout is simmering, boil the baby potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender. Drain and set aside.
In the same pot used for boiling the potatoes, melt the butter over low heat. Stir in the Dijon mustard until smooth.
Add the cooked potatoes back to the pot and toss gently to coat them in the Dijon butter sauce. Sprinkle fresh parsley over the potatoes.
Once the ragout is ready, taste for seasoning and adjust if needed.
Serve the Chicken and Olive Ragout over a plate of Dijon Potatoes, garnished with additional parsley if desired.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
