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Chicken Ragoût Mémé
Category: Main Course, Chicken
Serves:
Rating:
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Ingredients:
1 T. safflower or canola oil 6 chicken legs, skin removed 1 6-oz. piece salt pork, lean as possible 4-1/2 c. water 1 bunch scallions, cleaned and cut in 1/2” dice 1 onion, peeled and coarsely chopped (2 c.) 1 T. flour 3 large garlic cloves, peeled and crushed 1 t. dried thyme leaves 3 bay leaves 3/4 t. salt 1-1/2 lbs. small red potatoes 1/4 t. Tabasco sauce (optional)
Directions:
Heat oil in large saucepan. When hot, add chicken and sauté over medium heat 6-8 minutes, turning until browned on all sides. Cut salt pork into 1/2” pieces and place in a saucepan with 2 c. water. Bring to a boil and boil 1 minute. Drain in a sieve and rinse under cold water. When chicken is well browned, transfer to a plate and add the salt pork to the drippings in the chicken pan. Cook partly covered (to prevent splattering) over medium heat until the pieces are brown and crisp. Add scallions and onions, mix well and cook for 5 minutes over medium heat, stirring occasionally. Add flour and mix well. Continue browning over medium heat for 1 minute, stirring occasionally. Add remaining 2-1/2 c. water, garlic, thyme, bay leaves and salt and bring to a boil, stirring occasionally. Add potatoes and chicken. Bring back to a boil and boil gently, covered over low heat for 30 minutes. Add Tabasco, if desired, stir and serve.