Bollito Misto

Boiled meats are addressed in Martino’s Libro de Arte Coquinaria from the 15th century and feature in a variety of Italian cookbooks throughout the centuries since. The modern full feast of boiled meats involves a variety of cuts of beef, a whole chicken and sausage. This is an abbreviated version. (Read about the modern full feast here.)


  • boneless skinless chicken thighs 1 pound
  • chuck beef 1 pound
  • chicken stock 2 quarts* (enough to cover the meat)
  • sunflower/safflower 2 tbsp to sear
  • peppercorns 12
  • bay leaves 2


  1. Preheat oven to 275 F
  2. Heat oil in Dutch oven on stove
  3. Cut beef and chicken into chunks
  4. Sear in oil so all sides are browned
  5. Deglaze dutch oven with chicken stock
  6. Bring chicken stock to a boil
  7. Add spices, meat
  8. Cook in oven for 1-2 hours until internal temperature is correct for each meat (start checking at 1 hour)
  9. Remove from heat but leave in broth until cool enough to slice.
  10. Slice across the grain and serve in a bowl with broth spooned over.


This can be refrigerated, but make sure to keep in broth including during rewarming.

Serve with salsa verde and mostarda di frutta