CHICKEN RAGOUT MEME

Steps:

• 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.
• Meanwhile, cut the salt pork into 1/2-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.
• 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.
• Add remaining 2 1/2 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.