Potee Champenoise

Ingredients

• Dry white wine (1 cup)
• Chicken broth (4 cups)
• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme (2 sprigs)
• Bay leaves (2)
• Garlic (3 cloves, minced)
• Cabbage (1 small head, chopped)
• Potatoes (4 medium, cubed)
• Carrots (2 large, sliced)
• Onions (2 medium, chopped)
• Chicken thighs (4, boneless and skinless)
• Beef stew meat (1 pound)
• Pork shoulder (1 pound, cut into chunks)
• Smoked bacon (4 slices, chopped)

Instructions

1. Heat a large pot over medium heat and add the chopped bacon. Cook until it's crispy, then remove it from the pot and set it aside for garnish.
2. In the same pot, add the chunks of pork shoulder, beef stew meat, and chicken thighs. Brown the meats on all sides. Once browned, remove them from the pot and set aside.
3. Next, add the chopped onions, sliced carrots, cubed potatoes, chopped cabbage, and minced garlic to the pot. Cook these for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Return the browned meats to the pot. Add the bay leaves, thyme sprigs, salt, and pepper. Pour in the chicken broth and dry white wine.
5. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. During this time, the meats will become tender and the flavors will meld together.
6. Before serving, remove the bay leaves and thyme sprigs. Ladle the stew into bowls and garnish with the crispy bacon. Serve hot.