Chicken Bean Ragout

Ingredients

• 1 chicken (approx. 1.4 kg)
• Salt
• Pepper (freshly ground)
• 2 onions
• 1 Garlic clove
• 1 Tbsp clarified butter
• 1 tbsp Olive Oil
• 120 ml dry vermouth (Noilly Prat)
• 250 ml poultry stock (or chicken broth)
• 1 sprig thyme
• 2 sprigs tarragon
• 1 bay leaf
• 500 g thick beans (pintos), rinsed
• 4 tbsp Dijon mustard
• 120 g Heavy cream

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Wash and pat dry the chicken, then cut into 8 pieces and rub with salt and pepper. Peel and finely chop the onions; peel and mince the garlic.

3. 3.

   Heat the clarified butter and olive oil in a roasting pan over medium heat, brown the chicken pieces on all sides. Add the onions and garlic, sauté briefly, then pour in the vermouth and half of the stock. Season with salt, pepper, thyme, tarragon, and bay leaf, cover, and roast in the preheated oven for about 40 minutes. Gradually add the remaining stock as it simmers. Turn the chicken pieces halfway through cooking. About ten minutes before the end, stir in the rinsed beans. Finally, whisk in the mustard, pour over the cream, and season with salt and pepper to taste.

4. 4.

   Serve on plates, optionally accompanied by fresh baguette slices.