In a porcelain cast iron Dutch oven or raiser, add bacon and cook until just crisp. Remove from the Dutch oven and set aside on a paper towel lined plate.

Season the pork and chicken with the salt and pepper. Add pork to the bacon fat and brown on all sides. Remove from Dutch oven and set aside.

Add chicken to the Dutch oven and brown evenly, then remove and add to the plate with the pork.

Add the Cipollini onions, carrots and celery into the pot and cook for 3-5 minutes.

Stir in garlic and cook for 1 more minutes.

Sift in flour and cook for 2 more minutes.

Add the chicken stock, bay leaves, thyme, and sage and combine well.

Return the pork, chicken, and bacon pieces to the pot with the vegetables and sauce and cover. Reduce heat and simmer until the meat is fork tender, about 2 hours.

Add in the beans and cover and simmer for 25 minutes.

Serve hot with a drizzle of sherry wine vinegar and a sprinkle of parsley.