﻿﻿﻿﻿Recipe Details

Recipe Details

rickscookingschool.com

sharynn

subheading: For the poaching stock and lou fassum:

2 lb. bone-in chicken thighs (6 to 7 thighs), skins removed

2 vine-ripened tomatoes

Salt

1 large head Savoy cabbage

1 1?4 cups (8 oz.) long-grain white rice

1?2 cup plus 1 Tbsp. olive oil, divided

1 large head garlic, peeled and chopped (1?3 cup)

1 large white onion, peeled and chopped (2 1?2 cups)

6 oz. maitake or other mushrooms, sliced

2 1?2 tsp. kosher salt, divided

Freshly ground black pepper

1 bunch Swiss chard, stems removed, leaves thinly sliced (3 cups)

2 lb. ground pork

5 oz. thick-cut cooked ham, julienned (1 cup)

3 oz. thinly sliced prosciutto, torn into shreds (1 cup)

10 slices unsmoked bacon or pancetta, cut into lardons (1?2 packed cup)

1 1?2 cups jarred roasted red peppers, drained and patted dry

1 1?2 cups finely grated Tomme Tarentaise, Comté, or another flavorful hard cheese

Zest of half a lemon

subheading: For the glaze (optional):

1 tsp. cornstarch

2 tbsp. olive oil

2 tbsp. unsalted butter

Salt

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