• Preparation Time15 mins
  • Cooking Time180 mins
  • Serves8
  • DifficultyEasy
110g thick cut bacon, cut into 1cm pieces
1.5kg pork shoulder, cut into 5cm by 7.5cm pieces
4 bone-in chicken thighs, skin discarded
2 tsp salt
3 tsp freshly ground black pepper
225g peeled and quartered cipollini onions
225g diced carrots
110g diced celery
56g roughly chopped garlic
3 tbsp all-purpose flour
675ml reduced salt chicken stock
2 bay leaves
1 tsp dried thyme
1/2 tsp dried sage
4 (425g) tins cannellini beans, drained
56ml sherry wine vinegar, for garnish
55g chopped Italian parsley leaves, for garnish
1) Place the bacon in a cast iron Dutch oven or casserole with a tightly-fitting lid, over a medium-high heat. Cook until just crisp, remove from the pan and set aside on a paper towel lined plate.

2) 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 the pan 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.

3) Add the onions, carrots and celery to the pan 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 the stock, bay leaves, thyme and sage and combine well.

4) 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.

5) Add 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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