Chicken Cassoulet with Fennel and Bacon
This was a hit with the family, Jeff especially liked it. It takes about 1 hour and 45 minutes.
Ingredients:
4 whole chickens legs (thighs and drumsticks), excess fat removed
2 teaspoons olive oil
salt and pepper to taste
4 slices of bacon, coarsely chopped
1 yellow onion, finely chopped
1 fennel bulb, cut into 1/2 inch pieces
1 carrot, cut into 1/2 inch pieces
1 T finely chopped fresh rosemary
1 T finely chopped fresh thyme
4 garlic cloves, finely chopped
2 tsps fennel seeds, ground with spice grinder (I didn't do this)
1 cup chicken broth
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
Directions:
1. preheat oven to 375 F.
2. Coat the chicken legs with the olive oil and season with salt and pepper. Place legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with tip of a small knife and much of their fat has been rendered. Remove from oven; leave oven on.
3. Meanwhile, heat a large heavy skillet over medium heat. Add the bacon and cook, stirring occasionally, for about 8 minutes, or until crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the carrots and fennel and cook, stirring occasionally, for about 5 minutes, or until tender. Stir in the rosemary, thyme, garlic, and ground fennel and cook for about 2 minutes, or until fragrant. Stir in the broth and beans.
4. Transfer the bean mixture to a 13 x 9 x 2 inch baking dish. Nestle the chicken legs in the beans. In a small bowl, mix the panko crumbs and Parmesan cheese to blend. Sprinkle most of the panic mixture over the beans (don't worry if the juices are soaked up by some of the crumbs) and the remainder over the chicken.
5. Bake for about 40 minutes, or until the bean mixture is bubbling all over and the panic topping is crisp and golden brown. Let stand for about 15 minutes before serving.
Pairs well with a frisee salad.
Ingredients:
4 whole chickens legs (thighs and drumsticks), excess fat removed
2 teaspoons olive oil
salt and pepper to taste
4 slices of bacon, coarsely chopped
1 yellow onion, finely chopped
1 fennel bulb, cut into 1/2 inch pieces
1 carrot, cut into 1/2 inch pieces
1 T finely chopped fresh rosemary
1 T finely chopped fresh thyme
4 garlic cloves, finely chopped
2 tsps fennel seeds, ground with spice grinder (I didn't do this)
1 cup chicken broth
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
Directions:
1. preheat oven to 375 F.
2. Coat the chicken legs with the olive oil and season with salt and pepper. Place legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with tip of a small knife and much of their fat has been rendered. Remove from oven; leave oven on.
3. Meanwhile, heat a large heavy skillet over medium heat. Add the bacon and cook, stirring occasionally, for about 8 minutes, or until crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the carrots and fennel and cook, stirring occasionally, for about 5 minutes, or until tender. Stir in the rosemary, thyme, garlic, and ground fennel and cook for about 2 minutes, or until fragrant. Stir in the broth and beans.
4. Transfer the bean mixture to a 13 x 9 x 2 inch baking dish. Nestle the chicken legs in the beans. In a small bowl, mix the panko crumbs and Parmesan cheese to blend. Sprinkle most of the panic mixture over the beans (don't worry if the juices are soaked up by some of the crumbs) and the remainder over the chicken.
5. Bake for about 40 minutes, or until the bean mixture is bubbling all over and the panic topping is crisp and golden brown. Let stand for about 15 minutes before serving.
Pairs well with a frisee salad.
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