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!

Ragout Recipe : Ragout of Chicken and Spring Vegetables Recipe

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:

  1. Remove skin and visible fat from chicken.
  2. Cut breast halves in half crosswise.
  3. On a plate, mix cake meal with 1/4 teaspoon each salt and pepper.
  4. Dredge chicken in mixture, shaking off excess.
  5. Heat oil in large heavy skillet over medium-high heat.
  6. Add chicken pieces and cook until golden brown on one side, about 5 minutes.
  7. Turn chicken over and continue to cook, turning, until browned on all sides.
  8. Using a slotted spoon, remove from skillet.
  9. Add vegetables and garlic to skillet and saut� until golden, about 10 minutes.
  10. Return chicken to skillet.
  11. Add wine and boil until liquid is reduced to a glaze, about 10 to 15 minutes.
  12. Add chicken stock and thyme and simmer until chicken is cooked through and vegetables are tender, about 10 minutes.
  13. While chicken simmers, cook sweet potatoes in boiling salted water until firm but thoroughly cooked, 10 to 15 minutes.
  14. Drain.
  15. Combine melted margarine, brown sugar and ginger root.
  16. Mix potatoes with ginger mixture.
  17. Season to taste with salt and pepper.
  18. Divide sweet potato mixture among four plates, spooning them into the center.
  19. Remove vegetables and chicken from skillet with slotted spoon and arrange around potatoes.
  20. Boil chicken liquid until slightly thickened, about 5 minutes.
  21. Season to taste with salt and pepper and pour over chicken and vegetables.
  22. Garnish with thyme sprigs.

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.

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