A ragout recipe can be adjusted for the Passover / Pesach (or Jewish Passover) festival. Ragout recipes are similar to recipes for stew in that they both contain various vegetables and spices, can include or omit meat, and are cooked slowly over low heat. However, a ragout differs from a stew in that a ragout recipe can be prepared and used as a sauce for starchy foods such as noodles. Ragouts also tend to be more strongly seasoned than stews, depending on the food or foods that accompany it.
The word "ragout" derives from the French word "ragoûter", which means "to revive the taste". The following chicken ragout recipe with spring vegetables will certainly go a long way toward achieving that!
1 chicken (3 lbs. or 1.36 kilograms), cut into pieces, back and wings discarded
3 tablespoons matzo cake meal
Salt and pepper
1 tablespoon olive oil
1/2 lb. (0.23 kilograms) French green beans (haricots verts), trimmed (see note)
2 parsnips, peeled and diced
1 yellow summer squash, diced
1 zucchini, diced
1 cup small red pearl onions, peeled
2 small carrots, peeled, diced
1 cup fresh mushrooms, quartered
3 cloves garlic, minced
1 cup kosher for Passover dry white wine
2 cups chicken stock or canned low-salt chicken broth
2 teaspoons fresh thyme leaves, chopped (see note)
3 medium-sized sweet potatoes, peeled, cut in large cubes
1/2 cup (1 stick) corn oil margarine, melted
1/2 cup firmly packed dark brown sugar
1 tablespoon peeled and minced ginger root
Fresh thyme sprigs for garnish
Instructions for the Ragout recipe: Ragout of Chicken and Spring Vegetables recipe:
Makes 4 servings.
Nutrition Information Per Serving: Calories: 830; Fat: 34 grams; Cholesterol: 84 milligrams; Sodium: 934 milligrams.
Note: If French green beans are unavailable, use string beans, cut in half. For Ashkenazim, string beans are generally permitted to be consumed during the Passover festival, but other types of beans are not, as they fall into the Kitniyot category as legumes, along with peas.
Note: If fresh thyme is unavailable, substitute 1 teaspoon dried.