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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- 2 Tablespoons Olive Oil
- 2 ounces, weight Pancetta, Diced
- 2 cups Onions, Chopped
- 2 cups Celery, Chopped
- 6 cloves Garlic, Minced
- 1 pound Chicken Pieces (Bone In And Skin On)
- 8 cups Chicken Broth
- 2 cans (14.5 Oz. Can) Cannelli Beans, Drained
- 2/3 cups Yellow Split Peas
- 1 can (28 Oz. Can) Crused Tomatoes
- 2 Tablespoons Herbes De Provence
- 1 Tablespoon Parsley, Chopped
Method
- In a large stock pot, heat oil and add pancetta. Saute about 3-5 minutes. Add onions, celery and garlic and saute about 3-5 minutes. Add chicken pieces, stock, beans, peas, tomatoes and spices. Bring to a boil. Reduce heat and cover. Simmer 3 hours, stirring occasionally. Remove chicken and pull meat from the bone and stir back into the pot.
- Delicious served with crusty sourdough.
