Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
5 hr 45 min
Prep:
15 min
Inactive:
2 hr 30 min
Cook:
3 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp. Remove from the pot and set aside on a paper towel lined plate. Season the pork and the chicken with salt and pepper. Add the pork pieces to the bacon fat and brown on all sides. Remove from pot and set aside on a large plate. Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork.

Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaves, thyme and sage and combine well.

Put the pork and chicken pieces into the sauce and cover. Reduce the heat and simmer until the meat is fork tender, about 2 hours. Add in the cannellini beans and cover and simmer for 25 minutes. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Cucumber Mint Raita

Recipe courtesy of Guy Fieri

Ensalada Numero Uno

Recipe courtesy of Guy Fieri

Grilled Drunken Shrimp Tacos

Recipe courtesy of Guy Fieri

Danger Dogs with Spicy Fruit Relish

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword