Ingredients
- 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
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.












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By mkneip
Sioux Falls, SD
on January 21, 2012
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Absolutely Delicious! This is one of the best recipes I have tried. Goes great with white rice.
By d.fini_11101612
eureka, CA
on January 20, 2012
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I have noticed that many have tweaked this recipe. I encourage you to do three things, First try this recipe it is damn good as a wet winter day dinner. Second make it exactly as it says the first time paying special time to getting a great sear on the meat. Lastly forget the rice some people are adding; it already has beans in it but do get yourself a good crusty bakery bread.
By Maureen65
Arizona City Az.
on October 09, 2011
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I put in more celery, carrots and yellow onion than it asked for. Didn't add all the herbs mentioned but added yellow curry and some extra spicy Mrs. Dash seasoning. Had it over white rice. Delicious.
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