Ingredients
- 1 tbsp canola or safflower oil
- 4 whole chicken legs (about 2.5 lbs), skinned and patted dry
- Salt and freshly ground pepper
- 1 4 oz piece of lean salt pork or bacon, cut into 1/2" wide strips
- 1 medium bunch of scallions, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 tsp flour
- 1/2 c dry white wine
- 2 large garlic cloves, crushed
- 1/2 tsp thyme
- 2 bay leaves
- 1 lb medium red potatoes, halved
- 1/4 tsp Tabasco (optional)
- 2 tbsp coarsly chopped flat leaf parsley
Steps
- Heat the oil in a large heavy non-reactive skillet. Add the chicken legs, seasons with salt and pepper, sauté over moderately high heat, turning occasionally, until browned on both sides, about 8 minutes. Transfer to a plate.
- Meanwhile, if using salt pork, put the strisp in a saucepan with 2 c of water. Boil for 1 minute then drain and rinse with cold water.
- Add the salt pork or bacon to the drippings in the skillet and cover partially to prevent splattering. Cook over moderately high heat, stirring occasionally until browned and crisp, about 6 minutes. Add the scallions and onions, mix well, and cook over moderate heat, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in the flour and continue browning the mixture, stirring occasionally, for 1 minute longer.
- Add 1 1/4 c of water and the wine to skillet, and bring to a boil over moderate heat, using a wooden spoon to scrape up any brown bits. Stir in the garlic, thyme, bay leaves and 1/2 tsp salt. Add the potatoes and chicken legs and bring back to a boil. Cover and cook over low heat until the potatoes are tender and the chicken is almost falling off the bones, about 30m. Stir in the Tabasco sauce.
- Discard the bay leaves, sprinkle the ragout with parsley and serve at once.