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Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables (Michael Chiarello) Recipe

Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables (Michael Chiarello) Recipe

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Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables (Michael Chiarello)

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Ingredients:

Serving

12 medium brussels sprouts
2 medium red onions
1/2 cup extra-virgin olive oil
3 medium parsnips
3 medium carrots
3 celery stalks, peeled
finely ground sea salt
1/4 cup fennel spice rub , recipe follows
1 (4 lb) chicken
2 to 3 garlic cloves, smashed
1/4 lb pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional
1 lb giant white beans , such as corona , precooked or canned with liquid
1 cup fennel seeds
3 tbsp coriander seeds
2 tbsp white peppercorns
3 tbsp grey salt

Directions:

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. 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. 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. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
Preheat the oven to 425 degrees F.
Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). 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. 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.
Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. 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. Let rest at room temperature for 10 to 15 minutes before serving warm.
Fennel Spice Rub:
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.
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.
Yield: 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	757.65 Kcal (3172 kJ)
Calories from fat	459.76 Kcal
		% Daily Value*
Total Fat	51.08g	79%
Cholesterol	85.33mg	28%
Sodium	707.39mg	29%
Potassium	1096.77mg	23%
Total Carbs	49.23g	16%
Sugars	13.83g	55%
Dietary Fiber	22.02g	88%
Protein	33.84g	68%
Vitamin C	50.3mg	84%
Vitamin A	3.3mg	111%
Iron	95.9mg	533%
Calcium	379.4mg	38%

Amount Per 100 g
Calories	209.22 Kcal (876 kJ)
Calories from fat	126.96 Kcal
		% Daily Value*
Total Fat	14.11g	79%
Cholesterol	23.56mg	28%
Sodium	195.34mg	29%
Potassium	302.87mg	23%
Total Carbs	13.59g	16%
Sugars	3.82g	55%
Dietary Fiber	6.08g	88%
Protein	9.35g	68%
Vitamin C	13.9mg	84%
Vitamin A	0.9mg	111%
Iron	26.5mg	533%
Calcium	104.8mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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