Pork-Oulet

Deselect All

1/4 pound thick cut bacon, cut into 1/2-inch pieces

3 pounds pork butt, cut into 2-inch by 3-inch pieces

4 bone-in chicken thighs, skin discarded

2 teaspoons salt

3 teaspoons freshly cracked black pepper

1 cup peeled and quartered cipollini onions

1 cup (1/4-inch) diced carrots

1/2 cup (1/4-inch) diced celery

1/4 cup roughly chopped garlic

3 tablespoons all-purpose flour

3 cups low-sodium chicken stock

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon dried sage

4 (15-ounce) cans cannellini beans, drained

1/4 cup sherry wine vinegar, for garnish

1/4 cup chopped Italian parsley leaves, for garnish