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Cucumber and potato ragout

updated

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Ingredients for 4 servings:

  • 2 shallots
  • 2 tbsp olive oil
  • 8 potatoes, floury
  • 200 ml chicken broth
  • 250 g chicken
  • 1 cucumber(s)
  • 100 g peas or broad beans
  • some sprigs of dill, fresh
  • 200 ml cream
  • e.g. white wine vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Sauté the finely diced shallots and potatoes in olive oil, then deglaze with the chicken stock. Add the finely diced chicken and simmer until the potatoes are almost tender. Now add the previously deseeded and finely diced cucumber, the peas, cream, and chopped dill. Season with vinegar, pepper, and salt to taste and simmer for another 5 minutes. The floury potatoes give the dish a ragout-like consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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