1. In a large Dutch oven, heat 1/4 cup oil over medium-high heat. When hot, season both sides of your chicken with salt and pepper and add to the pot.
Sauté, turning once, until lightly browned (8-10 minutes). Remove to a plate.2. Being careful not to let the fats in the pot burn, slice the Andouille sausage into 1/2 inch pieces and the pancetta and the ham into 1/4 inch dice.3.
Add all of the sliced pork to the hot fat in the pan and cook until lightly browned (and the pancetta is crispy). Remove everything with a slotted spoon and drain on paper towels.
Reduce the heat on your pot to medium-low.4. If you haven’t chopped all of your veggies, get it done now! Use this time to also remove the skin and bones from the cooled chicken (save it.
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