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 elena.b1
on March 12, 2013
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Try adding a little chorizo with bacon. I use large white beans dried
I soak and cook them from Spain tinned are fine if you are in a hurry. In the North of Spain they would add some black pudding also.
By mistermocha
Glendale, CA
on December 30, 2012
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Oh, the wonderful things that can be done with bacon fat!! I used pearl onions since I couldn't find cipollini onions anywhere, half expecting them to stay together, but two hours in the crock pot dissolved them to nothing. Next time, I'm just using a good sweet onion coarsely chopped. Serve this with a crusty bread to soak up that delicious gravy.
Another suggestion - double the carrots and add some parsnips in with the mirepoix to sweeten the stew and add even more depth to the flavor.
Amending several years later... this is a favorite of ours. We're now branching out and trying other meats. Got one cooking now with thighs and bratwurst. Pearl onions make a decent substitute too.
By clc480
on November 18, 2012
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Tasty... I was expecting more though from all the prep work. Would I make it again ? Maybe. Would I make it for company ? No.
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