Peas with Guanciale: Piselli con Guanciale

1. 1

   In a heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic.

2. 2

   Cook over medium-high heat two minutes, then add the guanciale, and cook until most of the fat has been rendered.

3. 3

   Discard the excess fat and add the peas, sugar, and chicken stock.

4. 4

   Stir well, season with salt and pepper, and cook over high heat until the peas are tender and the liquid has reduced by about half.

5. 5

   Adjust the seasoning and serve hot.

6. 6

   In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

7. 7

   Add all the chicken parts and brown all over, stirring to avoid burning.

8. 8

   Remove the chicken and reserve.

9. 9

   Add the carrots, onions, and celery to the pot and cook until soft and browned.

10. 10

    Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.

11. 11

    Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.

12. 12

    Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

13. 13

    Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.

14. 14

    Stir the stock to facilitate cooling and set aside.

15. 15

    Refrigerate stock in small containers for up to a week or freeze for up to a month.

* Per serving · 4 servings · Values may vary.