Named for the pan in which it is traditionally made, this stew is cooked over high heat in chicken broth and bacon drippings, which are then reduced to a thick sauce
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl.
Step 2
Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.
