Friday, January 11, 2013

Chicken à la Mirepoix

Mirepoix is a combination of chopped celery, carrots and onions and is used as a base for stews, soups and stocks. Here, it takes center stage and brings incredible flavor to plain chicken breasts.

This dish is so easy to make and comes together quickly (especially if you do the chopping earlier in the day). The inspiration behind it is chicken noodle soup, which I love. However, for some people I know (and live with), soup is not satisfying enough to be a meal by itself. For a soupaholic (is that not a real word?) like me, it's insane but I am open-minded. So I created this dish and served it with egg noodles. It was like having chicken noodle soup, only in a more substantial way and everyone left the table feeling happy and full. It is now a classic at my house!

Serves 4

  •  2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
  • 4 large carrots, peeled and sliced = 4 grosses carottes, épluchées et coupées en morceaux
  • 2 large celery stalks, chopped = 2 branches de céléri, coupés en morceaux
  • 1 medium onion, diced = 1 oignon moyen, coupé en morceaux
  • 1 ½ cups chicken broth = 350 ml de bouillon de poulet
  • 1 tablespoon tomato paste = 1 cuillère à soupe de concentré de tomates
  • 1 teaspoon dried thyme = 1 cuillère à café de thym séché
  • 1 bay leaf = 1 feuille de laurier
  • 4 skinless chicken breasts = 4 blancs de poulet
  • Salt and freshly ground black pepper = sel et poivre

In a heavy pan, heat the oil over medium-high heat. Add the carrots, celery and onion, and cook for about 5 minutes. Stir in the chicken broth, tomato paste, thyme and bay leaf. Season the chicken breasts with salt and pepper and add to pan. Cover and simmer for 20 minutes, turning the chicken over once and stirring occasionally. Uncover and let cook a few more minutes to reduce liquid to desired consistency. Remove the bay leaf and discard. Enjoy!

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