Chicken, Pancetta and Mushroom Cassoulet

Chicken Pancetta and Mushroom Cassoulet from Bologna Italy
Yeilds: 6 servings

It is not uncommon for Northern Italy down to  Tuscany to prepare large and hearty dishes to sustain the hard working folks of the Northern Regions,,,,,,Parma, Bolognia, Venezio, etc.........   Pancetta and Proscuitto are made in these northern regions of Italy.   These areas get very COLD in the winter and the locals love the hearty meals for this time of year! 

 Large Italian families are common, and if not, large Italian neiighborhoods require lots of food always!  You will always find a person in the neighborhood that is known for always having an open door and lots of food and bread!  This is normal to us Italians.  It is heart warming and delightful.  Just make sure you bring a bottle of wine, lots of love, appreciation, and an APPETITE! :)

If you ever are hungry, come to my home...you are always welcome, and I will feed you so you are content and happy! :)

Mange my friends on this amazing hearty stew like dish that is so authentic and flavorful you will never forget it!  ENJOY from my Italian family in Chieti, Italy, Abruzzo, Italy, and Wilmington DE. for those that came here to start our Italian American Heritage!  Grazie!

This dish is once again Comfort food!  But, this one is light in calories, but, LARGE in flavor!  A girls dream!  I loved making this, because, I knew it was growing in flavor over time,,,I could not wait to taste the final product.  I hope you try this.  It is a perfect dish for any occasion...........mostly for your family dinner or  a dinner party and or a family Event!  ENJOY!

Ingredients:

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 4 chicken breast with bones and skin

1c. chopped pancetta

Olive Oil

1 bag of baby frozen onions thawed, plus one small sweet onion chopped fine

2T. minced fine garlic

1 lg. can of peeled whole tomatoes

1c. dry white wine

1 c. chicken stock

1T. fennel seed or,,,,if you can, use a chopped up fennel bulb...that is what I prefer!

1t. crushed red pepper

1 cup of sliced mushrooms

1 cup of steamed fava beans or if you do not have access to that, use a ford hook Lima bean that is frozen...you can use a northern bean as well...whatever you like.

1t. oregano

8 sprigs of fresh thyme

1T. worcestershire sauce

 sauce

1 rind of fresh parmegiano reggiano cheese

1/2 lb. of orzo pasta or your favorite kind....( Just make sure to salt your water like the ocean!)

1/2 c. fresh chopped parsley

1/2 to l lb of pasta of choice,,,,,,,I chose Orzo.

Directions:

In large skillet brown and caramelize chicken breasts  in 2T. olive oil, salted and peppered on both sides and seared on both sides until golden.  Remove the chicken from the skillet.

In same skillet add 2 more tablespoons of olive oil and add in the onions and garlic to the pancetta  and chopped fennel bulb if you choose to use the fresh bulb instead of seed!    Salt and pepper to taste.  Add in Crushed red pepper, 1 cup of mushrooms, oregano, thyme, Worcestershire. Cook for 8 minutes.

 NOW add in the wine to deglaze the pan and scrape up all the bits from the bottom of the pan.......also, add in the parm rind and next is the canned whole tomatoes in a rustic chop. 

 Cook on medium  high for 15 to 20  minutes or until fennel is fork tender and tomatoes are broken down.  Taste to see if you need more salt and pepper.

Boil a medium pot of water and 2 T. salt .  When comes to a boil, add in pasta of choice...I chose orzo.  Cook until al dente,,approx. 8 min. in a medium boil.  Drain well when done and set aside.

Combine in large bowl all ingredients and top with fresh parmegiano reggiano cheese  and red pepper to taste and DIG IN!  Do Enjoy!:))