Although nothing about Vietnamese Chicken Ragu screams Vietnamese, it remains one of our most beloved dishes. Clearly, it is a culinary delight left behind by the French from the old colonial days. Perfect on a cold winter’s day, or any day for that matter, this stew-like dish is traditionally eaten with freshly baked, crusty French bread. I simply love dipping the bread into the savory broth!
After years of watching my mother and grandmother make this dish, I have perfected the recipe by combining their techniques with a few of my own :-). I prefer to use a combination of chicken drumsticks and thighs because they are my favorite; however, you could use any combination of chicken parts you prefer. I hope you give this recipe a try soon!
