Pork-Oulet

Ingredients

• 0.3 pound bacon thick cut cut into 1/2-inch pieces
• 2  bay leaves 
• 4  chicken thighs bone-in
• 60 ounce .5 can cannellini beans drained canned
• 1 cup carrots diced
• 0.5 cup celery diced
• 1 cup cipollini onions peeled quartered
• 0.5 teaspoon sage dried
• 1 teaspoon thyme leaves dried
• 3 tablespoons flour all-purpose
• 0.3 cup garlic roughly chopped
• 3 cups chicken stock see low-sodium
• 0.3 cup parsley leaves italian chopped for garnish
• 3 teaspoons freshly cracked pepper black
• 3 pounds pork butt cut into 2-inch by 3-inch pieces
• 2 teaspoons salt 
• 0.3 cup sherry wine vinegar for garnish

Equipment

• frying pan
• paper towels
• whisk
• pot
• dutch oven

Directions

1. In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp.
2. Remove from the pot and set aside on a paper towel lined plate. Season the pork and the chicken with salt and pepper.
3. Add the pork pieces to the bacon fat and brown on all sides.
4. Remove from pot and set aside on a large plate.
5. Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork.
6. 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.
7. Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaves, thyme and sage and combine well.
8. 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.
9. Add in the cannellini beans and cover and simmer for 25 minutes.
10. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley.