Best 4 Easy Chicken Mirepoix Recipes

Indulge in a culinary adventure with our diverse collection of chicken mirepoix recipes, a classic French cooking technique that combines diced vegetables and aromatic herbs to create a flavorful base for stews, soups, and sauces. Embark on a culinary journey with our easy-to-follow recipes, ranging from the classic Chicken Mirepoix to the tantalizing Chicken and Vegetable Mirepoix Stir-Fry.

For those seeking a traditional approach, our Classic Chicken Mirepoix recipe offers a delightful blend of diced carrots, celery, and onions, sautéed in butter until tender and caramelized. Experience the rustic charm of Chicken Mirepoix with Bacon, where the addition of crispy bacon adds a savory twist to this classic dish.

For a hearty and comforting meal, try our Chicken Mirepoix Soup, where tender chicken, aromatic vegetables, and a rich broth come together to create a soul-warming experience. If you prefer a lighter option, our Chicken Mirepoix Salad combines the flavors of chicken, vegetables, and a tangy dressing, making it a refreshing and flavorful choice.

For a quick and easy weeknight dinner, our Chicken and Vegetable Mirepoix Stir-Fry delivers a burst of flavors with its tender chicken, colorful vegetables, and a savory sauce. And for those who love one-pot meals, our Chicken Mirepoix Sheet Pan Dinner is a convenient and delicious option, where chicken and vegetables are roasted together in a flavorful mirepoix sauce.

Each recipe is accompanied by step-by-step instructions, cooking tips, and beautiful images to guide you through the cooking process. Discover the versatility of chicken mirepoix and elevate your culinary skills with these delectable recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Braised Chicken Breasts in Tasty Mirepoix Ragout image

A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.

Provided by Gordon

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

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.

Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g

MIREPOIX

Mirepoix image

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.

Provided by Julesong

Categories Stocks

Time 15m

Yield 1 pound mirepoix

Number Of Ingredients 3

Ingredients

1/2 lb chopped onion
1/4 lb chopped peeled carrot
1/4 lb chopped celery

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.

QUICK AND EASY MIREPOIX SOUP

Quick and Easy Mirepoix Soup image

I recently needed a soup for my daughter who wasn't feeling well. There was leftover ham in the fridge but my usual ham and potato soup included milk or cream, which is not the best thing for a touchy tummy, so this quick soup was born. The amount of the various ingredients is very flexible so don't worry if you use more or less of any one ingredient. The name comes from the traditional mix for Mirepoix which includes onions, celery, carrots and often ham or bacon.

Provided by PAFoodie

Categories Ham

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 onion, chopped
1 carrot, grated
1 celery rib, 6-8 inch long finely chopped
1 teaspoon minced garlic clove
3 cups cubed ham
6 cups idaho potatoes, peeled and cut into 1 inch cubes. (6-8 potatoes depending on size)
3 (15 ounce) cans low sodium chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon fresh ground pepper
salt

Steps:

Heat the olive oil in a Dutch oven or soup pot.
Saute the chopped onions and celery for 2 minutes.
Add the garlic, grated carrot and ham.
Continue sauting until the onion is golden.
Add the chicken broth, thyme and pepper and simmer for 20 minutes.
Add the potatoes simmer uncovered until the potatoes are soft.
Add salt to taste and more pepper if needed.
Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.

Nutrition Facts : Calories 223.1, Fat 8.2, SaturatedFat 1.4, Sodium 86.1, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 7.7

EASY CHICKEN MIREPOIX

EASY CHICKEN MIREPOIX image

Categories Chicken Sauté Quick & Easy

Yield 4 servings

Number Of Ingredients 12

Ingredients

Ingredients
2 Tbs. butter
4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
Salt and freshly ground black pepper
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 rib celery, finely chopped
2 oz. prosciutto or country ham, finely chopped
3/4 cup dry white wine
3/4 cup homemade or low-salt canned chicken stock
3 Tbs. heavy cream (at room temperature)
Chopped fresh flat-leaf parsley

Steps:

Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 min. Turn the chicken over and cook on the bone side for about 5 min. Remove and reserve the chicken. Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 min. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 min. Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 min. (or 6 to 7 min. if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish. Whenever possible, use fresh, organic, and locally-sourced ingredients.
Don't overcrowd the pan: When searing chicken or vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly and will result in steamed rather than seared food.
Season generously: Don't be afraid to season your food generously. Salt and pepper are essential, but you can also add other spices and herbs to taste.
Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Easy Chicken Mirepoix is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover chicken. The combination of chicken, vegetables, and herbs makes this dish a healthy and satisfying meal. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or lazy weekends.