Add onion, celery, salt, thyme, and garlic to
drippings in pan; cook 4 minutes or until vegetables are tender.
Leave the bacon and
drippings in the pan and add the onion, garlic, oregano, red pepper flakes, and bay leaf.
Place chicken on a serving platter and reserve
the drippings in the pan.
Remove the sausage and leave
the drippings in the pan.
Add onion and garlic to
drippings in pan; sauté 3 minutes.
Remove with a slotted spoon leaving
some drippings in the pan (or use olive oil or butter instead).
Keep
the drippings in the pan.
Heat a large skillet over medium heat, cook bacon pieces until crisp, remove with a slotted spoon (leaving
drippings in pan) and drain on a paper towel
Add garlic to
drippings in pan; cook 1 minute, stirring frequently.
Remove
the drippings in the pan to a small saucepan over medium heat and whisk in 2 tablespoons mustard.
Add onion, thyme, rosemary, and garlic to
drippings in pan; sauté 3 minutes or until tender.
Sprinkle the chicken legs with salt and pepper and add them, along with the bratwurst, to the bacon
drippings in the pan.
Remove pancetta with a slotted spoon, reserving
drippings in pan.
Add tomatoes and pepper to
drippings in pan; cook 2 minutes, stirring occasionally.
While, the meatballs cook, use
the drippings in the pan to sauté onions until tender.
Transfer scallops to a serving plate with sides, leaving
drippings in pan.