Ragout is a slowly simmered French stew. The version that I remember is tomato-based, with potatoes, carrots, and peas. It can be made with beef, chicken, or pork, and is eaten with bread and butter (my favorite) or white rice (how we ate it in Haiti). I’m taking care of Grandma for the next month, so a mild chicken ragout was the first dish I made to keep her happy this week (potato soup is up next).
Bento #4 features chicken ragout with white rice, a perfectly crisp persimmon, and a smidge of sauteed Chinese greens from Peking Gourmet. Sounds strange, but everyone was over at Mom and Dad’s tonight, so dinner was a hodgepodge of takeout, what I was making, and lunch leftovers. Hmmm… my bentos generally have quite a bit of red and orange in them!