Chicken & Pancetta Cassoulet
If there is one thing I miss eating it’s beans! I mean seriously I grew up in a Mexican household … It was a staple! I don’t remember a time when there wasn’t a giant pot of beans simmering away. As I have gotten older I cannot tolerate legumes at all! It’s so frustrating. They cause me so much stomach upset that no matter how much like them I steer clear. This is one of my favorite recipes to make and eat. It’s the perfect meal for a cold and rainy day like today. It is traditionally a meat and bean dish which originated in France. It is a slow cooked dish which starts with raw beans and cooks with meats for a slow and long time making a thick and meaty stew which is to die for. Since beans are out of the question I discovered that using Trader Joe’s Cauliflower Gnocchi gives me the soft and delicious texture I miss about this dish.
Chicken & Pancetta Cassoulet
Ingredients
- 4 ounces pancetta
- 1-2 pounds chicken pieces salt and pepper on both sides
- 3 tablespoons duck fat or other fat
- 1 large onion diced
- 3 carrots peeled and diced
- 2 celery pieces diced
- 6-8 garlic cloves minced or grated
- 1 teaspoon oregano
- 2 bay leaves
- 2 cups chicken broth or stock
- 1 package Trader Joes Cauliflower Gnocchi
- 1 cup frozen peas optional, omit if paleo
- salt and pepper to taste
- 3 tablespoons water
- 1 tablespoon arrowroot powder
Instructions
- Heat a large skillet and add pancetta , duck fat and chicken pieces. Brown the chicken on both sides.
- Once the chicken is browned on all sides remove only the chicken from the pan.
- Add the onions, carrots, celery and garlic. Cook for 8 minutes until the onions and carrots are soft and fragrant. Add the oregano and bay leaves. Salt and pepper to taste.
- Add the chicken broth/stock and the chicken pieces.
- Cover and simmer for 30 minutes.
- Combine the water and arrowroot and whisk together. Add to the cassoulet to thicken.
- Add the gnocchi and peas. Stir until well combined. Cover and cook an additional 10 minutes.
- Serve while hot !