Tag Archives: ragout

Fragrant Chicken and Vegetable Ragoût!

This is a basic ragoût recipe, or a main dish stew. Like all of the recipes that I post, this is not carved in stone but should serve more as a guide. The ingredients and seasonings can all be interchanged–added or deleted–to suit your personal tastes. This is perfect middle-of-the-winter comfort food. It’s delicious and packed full of nutrients…and the best part is that it will only use one pot to prepare.
Fragrant Chicken and Vegetable Ragoût
Serves 6
4 tablespoons olive oil
1 small onion, diced
1 carrot, diced
¼ head green cabbage, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon crushed hot pepper
½ teaspoon kosher salt
2 turnips, diced
1 bunch kale, diced
1 medium potato, diced
4 cups chicken broth
1 pound boneless, skinless chicken thighs, diced
1 (15 oz) can red beans, drained and rinsed
¼ cup lemon juice
Heat the olive oil in a heavy pot over medium-high heat. Add the onion, carrot, and cabbage; cook and stir for a few minutes until the vegetables are wilted and just begin to brown, then stir in the grlic and cook another minute or so. Lower the heat and add the spices: cumin, turmeric, coriander, hot pepper, and salt. Stir the spices into the vegetables, then add the turnips, kale, and potato; stirring to coat with spices and oil. Then add the chicken broth and bring it to a boil. Lower the heat to a simmer and add the diced chicken. Simmer the stew for 20 minutes, or until the meat is cooked and vegetables are tender, then stir in the beans and cook for another minute or so. Lastly, stir in the lemon juice and remove the pot from the heat.

Hearty and Meaty Spring Ragout

I’ve mentioned a few times on this blog that while I am far from being vegetarian I have been making efforts to eat less meat for a variety of reasons…but sometimes I crave it. Today was one such instance. Maybe it was that I swam 1/2 mile and hauled concrete blocks about 5 miles (one way) on my Mundo–what, do I think I’m Jack Lalanne or something–but I really had a hankering for lamb, which is my favorite meat, by the way. Anyhow, I made the pictured recipe for Lamb Ragout and ate it tossed with whole wheat penne. Like most of what I post here…it is really easy to make, nutritious, and really delicious. It would also be great over rice or as a pizza topping.

Tomato, Carrot, andLamb Ragout
Makes about 4 cups
3 tablespoons olive oil
1 pound lamb, diced
1 small onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon fennel seed
1 teaspoon crushed hot pepper
1 teaspoon basil leaves
1 teaspoon oregano leaves
2 cups tomato puree
½ cup red wine
2 cups chick broth
Heat the olive oil over medium-highheat in a heavy sauce pot. Add the lamb, onion, and carrot; cookuntil the lamb and vegetables just start to brown, then add thegarlic, sugar, salt, fennel, pepper, basil, and oregano; cook anotherminute. Stir in first the red wine, then the tomato and chickenbroth. Bring to a boil then lower to a simmer. Cook the ragout forabout 30 minutes, or until it has reduced and thickened, and the lambis tender. Toss with pasta, serve over rice, or use as a pizzatopping.