Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables

Name: Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables
Prep time: 16 h 35 min
Cook time: 16 h 35 min
Total time: 16 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 12 mediums Brussels sprouts; 3 mediums carrots; 3 celery stalks, peeled; 2 kilograms chicken plus 2 bone-in chicken breasts; 3 Tbsps coriander seeds; 237 milliliters fennel seeds; 2 to 3 garlic cloves, smashed; 454 grams giant white beans, such as Corona, precooked or canned with liquid; 118 milliliters extra-virgin olive oil; 113 grams pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional; 3 mediums parsnips; 2 mediums red onions; 3 Tbsps grey salt; 8 servings Finely ground sea salt; 2 Tbsps white peppercorns

Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables might be a good recipe to expand your main course recipe box. One serving contains 645 calories, 60g of protein, and 28g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 16 hours and 35 minutes. Head to the store and pick up onions, carrots, celery stalks, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes.

Ingredients you will need

Brussels Sprouts

Water

Equipment you will use

Frying Pan

Oven

Drain and set aside.

Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. 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. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed.

Ingredients you will need

Vegetable

Parsnip

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Casserole Dish

Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed.

Ingredients you will need

Brussels Sprouts

Vegetable

Salt

Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat.

Ingredients you will need

Vegetable

Dry Seasoning Rub

Fennel

Equipment you will use

Bowl

Remove the vegetables from the casserole dish and set aside.

Ingredients you will need

Vegetable

Equipment you will use

Casserole Dish

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast).

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Bone

Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes.

Ingredients you will need

Chicken Pieces

Dry Seasoning Rub

Whole Chicken

Fennel

Cooking Oil

Equipment you will use

Casserole Dish

Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.

Ingredients you will need

Pancetta

Whole Chicken

Garlic

Equipment you will use

Frying Pan

Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer.

Ingredients you will need

Pancetta

Beans

Equipment you will use

Casserole Dish

Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes.

Ingredients you will need

Vegetable

Whole Chicken

Let rest at room temperature for 10 to 15 minutes before serving warm.

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Ingredients you will need

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Seeds

Toast

Equipment you will use

Frying Pan

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Ingredients you will need

Seeds

Salt

Equipment you will use

Blender