Chicken Cassoulet with Fennel and Sausage

By Laurniesaurus

Courtesy of Chef Curtis Stone, via Food & Wine (March 2014)

Ingredients

• Four 10-12 oz. chicken thighs
• 1 Tbsp. extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 1 lb. sweet Italian sausage, without casing
• 1 medium onion, finely chopped
• 1 medium fennel bulb, halved, cored and cut into 1/2" dice
• 1 carrot, cut into 1/2" dice
• 4 garlic cloves, minced
• 2 tsp. fresh rosemary, minced
• 2 tsp. fresh thyme, minced
• 2 tsp. ground fennel
• 2 1/2 c. chicken stock or low-sodium broth
• One 15 oz. can cannellini beans, rinsed and drained
• 2/3 c. panko
• 2/3 c. freshly grated Parmigiano-Reggiano cheese
• Personal note: Chicken legs can be substituted for thighs, and bacon substituted for the sausage.

Details

Servings 4
Adapted from curtisstone.com

Preparation

Step 1

1. Preheat the oven to 450º. On a rimmed baking sheet, brush the chicken thighs with olive oil and season with salt and pepper. Roast, skin side up, for 35 to 40 minutes, until browned and cooked through. Leave the oven on.

2. Meanwhile, in a large, deep ovenproof skillet, heat the 1 tablespoon of olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 8 minutes. Add the onion, fennel and carrot and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, rosemary, thyme and ground fennel and cook, stirring, until fragrant, about 3 minutes. Stir in the stock and beans and bring to a boil.

3. Nestle the chicken legs in the stew and sprinkle the panko and cheese evenly on top. Bake the cassoulet in the upper third of the oven for 20 to 25 minutes, until bubbling and the topping is crisp. Let stand for 15 minutes before serving.