Bean Cassoulet With Fennel Spiced Chicken And Roasted Vegetables
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 medium
Red Onion1 cup
Extra-Virgin Olive Oil3 medium
Parsnip3 medium
Carrot1 cup
Fennel Seed3 tbsps
Coriander Seed3 tbsps
Salt (grey)Directions:
1
Trim the Brussel sprouts by removing the tough outer leaves and stems
2
Halve lengthwise
3
Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes
4
Drain and set aside
5
Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops
6
Wipe dry the casserole dish and heat 1/4 cup oil in it
7
When the oil is hot but not smoking, add the onions
8
While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions
9
While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish
10
Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed
11
Add the cooked Brussels sprouts to the dish
12
Season with salt, to taste
13
Cook until all the vegetables are well browned, about 10 minutes, turning as needed
14
Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat
15
Remove the vegetables from the casserole dish and set aside
16
Preheat the oven to 425 degrees F
17
Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast)
18
Heat the remaining 1/4 cup of oil in the casserole dish over high heat
19
Season the chicken pieces well on both sides with the remaining Fennel Spice Rub
20
When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary
21
Cook until the chicken is dark brown on all sides, about 12 to 15 minutes
22
Remove the chicken from the dish
23
Tilt the pan and pour off all but 2 tablespoons of fat
24
Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes
25
Add the beans and their liquid into the casserole dish with the pancetta
26
Bring to a simmer
27
Add the reserved vegetables and the chicken, skin side up
28
Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes
29
Let rest at room temperature for 10 to 15 minutes before serving warm
30
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat
31
Watch carefully, tossing frequently so the seeds toast evenly
32
When light brown and fragrant, pour the seeds onto a plate to cool
33
They must be cool before grinding, or they will gum up the blades
34
Pour the seeds into a blender and add the salt
35
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds
36
Store in a tightly sealed glass jar in a cool, dry place, or freeze
37
Yield: 1 1/4 cups