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1
Using sturdy kitchen shears, cut along both sides of the backbones of both chickens.
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2
Remove the backbones and cut each one into 3 pieces.
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3
Cut off the chicken wing tips, then cut each chicken into 8 pieces.
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4
Put the backbones and wing tips in a large saucepan along with the reserved necks, gizzards and hearts.
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5
Add the carrot, shallot and water, cover and bring to a simmer over moderately low heat.
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6
Cook until the water is reduced to 3 cups, about 1 hour.
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7
Strain the broth, pressing hard on the solids to extract as much liquid as possible.
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8
Meanwhile, bring a medium saucepan of water to a boil.
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9
Add the potatoes and cook until just tender, about 25 minutes.
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10
Drain the potatoes and let cool slightly, then peel them.
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11
Cut the potatoes in half if they seem large.
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12
Heat 2 tablespoons of the olive oil in a large skillet until shimmering.
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13
Add the potatoes and cook over moderately high heat, stirring occasionally, until golden all over, about 5 minutes.
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14
Transfer the potatoes to a large plate.
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15
Add 2 more tablespoons of the olive oil to the skillet and heat until shimmering.
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16
Add the zucchini and yellow squash chunks, season with salt and pepper and cook over high heat, stirring occasionally, until golden and just tender, about 5 minutes.
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17
Add the vegetables to the potatoes on the plate.
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18
Pierce the chorizo and add it to the skillet.
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19
Cook the chorizo over moderately high heat, turning, until browned all over, 8 to 10 minutes.
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20
Drain on paper towels and cut it into 1/4-inch slices.
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21
Season the chicken pieces with salt and pepper.
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22
Spread the flour on a plate.
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23
Add the chicken, a few pieces at a time, and coat with the flour, shaking off any excess.
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24
Heat 1/4 cup of the olive oil in a large skillet until shimmering.
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25
Add half the chicken pieces to the skillet and cook over moderately high heat until crisp and golden all over, about 8 minutes; transfer to a large platter.
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26
Repeat the process with another 1/4 cup of olive oil and the remaining chicken.
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27
7.
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28
Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole.
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29
Add the red bell peppers, onion and garlic and cook over moderately low heat, stirring often, until softened, 8 to 10 minutes.
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30
Raise the heat to moderately high and add the tomatoes, white wine, bay leaves and thyme sprig.
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31
Simmer the mixture until the liquid is nearly evaporated, about 5 minutes.
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32
Add the browned chicken pieces along with the reserved 3 cups of broth and bring back to a simmer.
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33
Cover partially and cook over low heat until the chicken is tender when pierced with a fork, about 45 minutes.
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34
Add the cooked chorizo to the casserole and cook for 5 minutes.
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35
Stir in the cooked potatoes, zucchini and squash and cook over moderate heat until warmed through, about 5 minutes.
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36
Transfer the ragout to a platter and serve.
