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White Bean, Pork, and Chicken Stew

A slow-cooked, warm, rich, comforting stew
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Keyword: Beans, Chicken, Pork
Servings: 6

Ingredients

  • 3 (240 g) cans cannellini beans
  • 150 g carrots, diced
  • 150 g leek, sliced into half moons
  • 150 g bacon, diced
  • 300 g French or Italian style sausages
  • 500 g bonless chicken thigh pieces
  • 4 cloves garlic
  • 1 tbsp fresh chopped herbs (rosemary, oregano, thyme, and sage)
  • 2-3 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Season the chicken with salt and pepper. Then, in a dutch oven, over medium-high heat, add a tablespoon of olive (or two) and brown the chicken on all sides. Remove from pan and set aside.
  • In the same pan, brown the sausages and sauté the bacon.
  • When the sausages just begin to brown, remove them and set aside with the chicken.
  • Add the dices carrots and the leek to the bacon. Sauté until soft, about 10 minutes.
  • Add the minced garlic and herbs and sauté until just fragrant, about 1 minute.
  • Pour in the white wine and with a wooden spoon or spatula, scrape the bottom of the pan to deglaze it. When the wine has reduced by half, add 250 ml of chicken stock.
  • Add the chicken and sausage back to the pan.
  • Drain and rinse the beand and then add them to the pot.  Stir everything to combine.
  • Add enough additional stock to almost cover the beans. The sausage should poke out the top so they brown a bit more in the oven. Note: If you are using a low sodium chicken stock, you may want to adjust the seasoning and add some additional salt.
  • Put the pan, uncovered into a 120 C oven for 2.5 hours, stirring 2 or three times to prevent the top from getting overly browned. If the stew starts to become too dry, add additional chicken stock.
  • Serve with a crusty bread.