Chicken Ragout Meme

Name: Chicken Ragout Meme
Yield: 6 servings
Cuisine: French
Ingredients: 1 tablespoon canola or safflower oil; 6 chicken legs (about 3 ¼ pounds), skin removed; 1 6-ounce piece salt pork, as lean as possible; 4 ½ cups water; 1 bunch scallions, cleaned and cut into ½-inch dice (1 cup); 1 onion (8 ounces), peeled and coarsely chopped (2 cups); 1 tablespoon all-purpose flour; 3 large cloves garlic, peeled and crushed; 1 teaspoon dried thyme leaves; 3 bay leaves; ¾ teaspoon salt; 1 ½ pounds small red potatoes (10 to 12); ¼ teaspoon Tabasco sauce (optional)

By Jacques Pépin

Published January 17, 1995

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: Comfort in Winter: A Hearty Ragout

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Ingredients

Yield:6 servings

1 tablespoon canola or safflower oil
6 chicken legs (about 3 ¼ pounds), skin removed
1 6-ounce piece salt pork, as lean as possible
4 ½ cups water
1 bunch scallions, cleaned and cut into ½-inch dice (1 cup)
1 onion (8 ounces), peeled and coarsely chopped (2 cups)
1 tablespoon all-purpose flour
3 large cloves garlic, peeled and crushed
1 teaspoon dried thyme leaves
3 bay leaves
¾ teaspoon salt
1 ½ pounds small red potatoes (10 to 12)
¼ teaspoon Tabasco sauce (optional)

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a large, sturdy saucepan. When it is hot, add the skinless chicken legs and saute over medium heat for 6 to 8 minutes, turning occasionally until browned on all sides.
Step 2
Meanwhile, cut the salt pork into ½-inch pieces and place in a saucepan with 2 cups of the water. Bring to a boil and boil for 1 minute. Drain in a sieve and rinse under cold water.
Step 3
When chicken is well browned, transfer it to a plate and add salt-pork pieces to the drippings in the pan used to cook the chicken. Cook the salt pork, partly covered (to prevent splattering) over medium heat, for 5 minutes, until the pieces are brown and crisp. Add scallions and onions, mix well and cook for 5 minutes over medium heat, stirring occasionally. Then, add flour, mix well and continue browning mixture over medium heat for 1 minute, stirring occasionally.
Step 4
Add remaining 2 ½ cups of water along with garlic, thyme, bay leaves and salt and bring to a boil, stirring occasionally. Add potatoes and chicken legs, bring mixture back to a boil and boil gently, covered, over low heat for 30 minutes. Add Tabasco, if desired, stir and serve.