How To Make Mirepoix Recipes

HOW TO MAKE MIREPOIX

Steps:

• Melt the butter in a frying pan over medium-low heat.
• Add the carrots and sauté for 2 to 3 minutes until slightly softened.
• Add the onion, continue cooking for 3 to 4 minutes more, then add the celery.
• Continue cooking, stirring often, until all the vegetables are tender and just beginning to turn golden around the edges.
• Season lightly with salt and pepper and remove from the heat.

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Steps:

• Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
• Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
• Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
• Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

MIREPOIX

Steps:

• Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
• Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
• Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
• Beef: stock in about 15-20 hours.
• Pork: stock in about 12-15 hours.
• Chicken: stock in about 5-7 hours.
• Vegetable: stock in about 2-4 hours.
• Fish: stock in about 45 minutes.