Ingredients
1 lb. Bacon, diced
2 lbs. Boneless chicken breast, cut into 1 inch pieces
1 cup flour
1 large Spanish onion, diced
10 garlic cloves, minced
1 lb. Northern beans (white beans)
3 stalks celery, diced
2 carrots, peeled and diced
2 tbsp. Dijon mustard
4 oz. cider vinegar
12 oz. Ommegang beer
11.2 qt. beef stock
1.2 lb. Andouille sausage, sliced
1.2 lb. Chorize sausage, sliced
1.2 lb. Italian sausage, sliced
1.2 lb. Kielbasa
3 bay leaves
1.2 tsp. black pepper
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
Directions
Recipe developed by Jeff Haller, Executive Chef at the Otesaga Hotel.
Render bacon crispy in a six-gallon stockpot, and then remove bacon from fat. Lightly season chicken pieces, dredge in flour, and shake off excess.
Add chicken to the bacon fat, brown and remove. Combine onions, garlic, beans, celery, and carrots. Sauté for 3-5 minutes. Add mustard and vinegar, sauté two more minutes.
Add beer and beef stock, bring to a simmer. Add sausages, bay leaves, pepper, rosemary, and thyme. Cover, simmer over moderate heat, stirring occasionally.
Cook until beans are tender, approximately 1.5 to 2 hours.