Chicken and Red Pea Cassoulet - The Local Palate

Ingredients

• 4 ounces bacon, slabs cut into 1-inch slices ¼ inch thick
• 1 chicken, quartered and seasoned with salt and pepper
• 1 Vidalia onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• ½ parsnip, diced
• ¼ rutabaga, diced
• 1 tomato, chopped
• 2 garlic cloves, sliced
• 2 cups Sapelo red peas, soaked in cold water for 2 hours
• 1½ quarts chicken stock
• 1 bouquet garni (bundled herbs such as thyme, parsley, rosemary)
• Salt and pepper
• 1 tablespoon soy sauce