A rustic French classic packed with tender chicken, pork belly, sausage, and creamy cannellini beans in a rich, savoury broth.
Recipe and media credit: @kitchenwarehouse
Ingredients 15
Ingredients
250 g cannellini beans, dried
2 tsp olive oil
500 g pork belly, chopped
4 chicken thighs, bone-in, skin-on
500 g pork sausages, meat rolled into walnut-sized balls
8 pickling onions (shallots)
2 carrots, chopped
2 sticks celery, chopped
2 garlic cloves, sliced
2 tbsp tomato paste
1 cup dry white wine
1 bouquet garni, bay leaf, thyme, parsley stalks
4 cups chicken stock
salt and pepper
crusty bread, parsley to serve
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Method 9
Drain and rinse after soaking overnight. Boil in fresh water over medium-high heat. Simmer 30 mins on low heat. Drain and set aside.
Heat a French oven over medium heat. Add and . Cook until fat renders and meat browns. Remove and set aside, leaving fat in pan.
Season . Sear in batches over medium-high heat until golden. Set aside.
Remove meat from casings, roll into walnut-sized balls. Brown meatballs in pan. Set aside.
Reduce heat to medium. Sauté , , and for 5 mins until softened.
Stir in and . Cook 1 min until aromatic. Deglaze with , scraping browned bits.
Preheat oven to 170°C fan forced. Return , , , and any juices to pan. Add and (bay leaf, thyme, parsley stalks). Add and stir to submerge meat. Season with salt and pepper.
Simmer gently over medium heat. Cover, transfer to oven. Bake 2 hrs until are tender and falls off bone.
Remove . Serve with crusty bread and parsley.
