Chicken Ragout Meme
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1tablespoon canola or safflower oil
- 6chicken legs (about 3¼ pounds), skin removed
- 16-ounce piece salt pork, as lean as possible
- 4½cups water
- 1bunch scallions, cleaned and cut into ½-inch dice (1 cup)
- 1onion (8 ounces), peeled and coarsely chopped (2 cups)
- 1tablespoon all-purpose flour
- 3large cloves garlic, peeled and crushed
- 1teaspoon dried thyme leaves
- 3bay leaves
- ¾teaspoon salt
- 1½pounds small red potatoes (10 to 12)
- ¼teaspoon Tabasco sauce (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
730 calories; 54 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 34 grams protein; 1236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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 2½ 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.
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