Ragoux

1. 1

   Put heat on medium low and add onion, margarine and cloves. When onions are golden brown, add chicken (skin can be removed before frying).

2. 2

   While chicken is browning, make your meatballs. Roll meatballs in flour and brown in pan.

3. 3

   Drain meatballs on paper towels.

4. 4

   When chicken is golden brown, add just enough water to cover the chicken.

5. 5

   Add the chicken cubes.

6. 6

   Put heat to medium high until water boils for 5 minutes, then put down to medium low. Make sure water doesn't evaporate.

7. 7

   Once meatballs are browned and drained, add to the ingredients in the pot.

8. 8

   Add water as needed.

9. 9

   Cook for 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.