Chicken Ragout Meme

• 1 tablespoon canola or safflower oil
• 6 chicken legs (about 3 1/4 pounds), skin removed
• 1 6-ounce piece salt pork, as lean as possible
• 4 1/2 cups water
• 1 bunch scallions, cleaned and cut into 1/2-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
• 3/4 teaspoon salt
• 1 1/2 pounds small red potatoes (10 to 12)
• 1/4 teaspoon Tabasco sauce (optional)

1. Heat the oil in a large, sturdy saucepan.
2. 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.
3. Meanwhile, cut the salt pork into 1/2-inch pieces and place in a saucepan with 2 cups of the water.
4. Bring to a boil and boil for 1 minute.
5. Drain in a sieve and rinse under cold water.
6. 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.
7. Cook the salt pork, partly covered (to prevent splattering) over medium heat, for 5 minutes, until the pieces are brown and crisp.
8. Add scallions and onions, mix well and cook for 5 minutes over medium heat, stirring occasionally.
9. Then, add flour, mix well and continue browning mixture over medium heat for 1 minute, stirring occasionally.
10. Add remaining 2 1/2 cups of water along with garlic, thyme, bay leaves and salt and bring to a boil, stirring occasionally.
11. Add potatoes and chicken legs, bring mixture back to a boil and boil gently, covered, over low heat for 30 minutes.
12. Add Tabasco, if desired, stir and serve.

safflower oil, chicken, salt pork, water, scallions, onion, flour, garlic, thyme, bay leaves, salt, red potatoes, tabasco sauce

Taken from cooking.nytimes.com/recipes/6967 (may not work)