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Red Pea Cassoulet with Grass Roots Pasture-Raised Chicken



4 ounces bacon, slabs cut into 1-inch slices ¼ inch thick

1 chicken, quartered and seasoned with salt and pepper

1 Vidalia onion, small dice

1 carrot, small dice

1 celery stalk, small dice

½ parsnip, small dice

¼ rutabaga, small dice

1 tomato, large dice

2 garlic cloves, sliced

2 cups Sapelo red peas, soaked in cold water for 2 hours

1 ½ quarts chicken stock

1 bouquet garni (French herbal mixture tied in bundle)

Salt and pepper

1 tablespoon soy sauce


  1. Render bacon in pan on low heat until browned and remove meat.
  2. In remaining fat, sear chicken quarters until brown over medium heat. Remove meat.
  3. Add onion, carrot, celery, parsnip, rutabaga, tomato, and garlic and lightly brown over medium heat for about 1 minutes.
  4. Add chicken, peas, stock, garni, salt, pepper, and soy. Bring to boil.
  5. Cover and place in 350-degree oven for about 10 minutes. Remove breasts as they should be done depending on size.
  6. Place back in oven and cook for about an hour or until beans are done.
  7. Remove legs and shred meat. Slice breasts and add both meats to cassoulet.
  8. Season with salt and pepper. Garnish with the grilled bacon from Step 1.
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