Ragout is a term for a main-dish stew and has nothing to do with “Ragu” which is Italian and is a sauce such as Bolognese, served with spaghetti.For a ragout you can practically use all kinds of meat. As described in the book “The Complete Housewife” from the 18th century, featuring a recipe for a ragout which I personally would not cook nor eat: “To make a Ragoo of Pigs-Ears:
TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick. Garnish the dish with barberries.”
Let’s make a chicken ragout instead using pig ears.
Ingredients (serves 4)
750 g Chicken breasts
150 g soy sprouts
50 g clarified butter
Salt, fresh pepper
30 g flour
3/8 l instant broth
1-2 tbsp lemon juice
3 tbsp white wine
1 egg yolk
1/8 l heavy cream
3 tbsp chopped chives
Cooking Instructions Chicken Ragout
- chop chicken breast in small pieces; wash soy sprouts and clean them; chop onion fine.
- Heat clarified butter in a skillet and fry chicken pieces on all sides and in portions (not all at once) for about 3 minutes, add salt and pepper; take them off the skillet.
- Saute onions in the same skillet, powder flour over it and add the broth.
- Spice gravy with lemon juice, white wine, salt and pepper; add soy sprouts and let it simmer for 5 minutes.
- put chicken to the sauce; mix egg yolk with heavy cream and add it to the meat.
- Sprinkle chives on top .
Serve it with white rice.