Perfect for a rainy April day. Fresh rosemary and thyme, cured pork goodness, simple chicken thighs, drumsticks and creamy beans make for a rich, comforting and complete dinner. Toss in some lovely aromatic veggies like fennel and carrots and you’re in business.
Traditionally, this dish is made with duck and pork which is delightful. But, but duck is not always available. Chicken is easy and accessible. Buy organic or from a trusted local farmer’s market. It matters. Really. Now, onto the cassoulet!
4 bone-in chicken thighs, skin on
4 drumsticks, skin on
4-6 oz diced pancetta (or bacon if you want a smoky flavor)
1 yellow onion, diced
2 medium carrots, diced
1 fennel bulb, diced
1 Tablespoon fresh rosemary, finely chopped
1 Tablespoon fresh thyme
3-4 cloves garlic, minced
2-4 cups fresh chicken stock,
15 ounces cooked beans, cannelinni, small white or pinto (if using canned, be sure to rinse and drain well)
olive oil
salt/pepper
Preheat oven to 375℉
Equipment:
Sheet pan, lined (jelly roll pan), large skillet and baking/casserole dish- Line a rimmed baking sheet (jelly roll pan) with aluminum foil and set aside.
- Coat chicken parts with olive oil and season generously with salt/pepper. Place on prepared baking sheet, skin side up, and roast for about 40 minutes or until skin is browned and most of the fat has been rendered. Set aside.
- Heat large skillet to medium-high, add pancetta or bacon and cook until fat is rendered and meat is browned. Add onions and garlic and cook until tender. Add carrots, fennel, thyme and rosemary and cook until vegetables have softened. Be careful not to caramelize or burn the vegetables, lower heat if necessary. Cook about 15-20 minutes after adding carrots, fennel and herbs. Off heat, mix in the beans. Transfer mixture to baking/casserole dish.
- Nestle the chicken, skin side up, into the mixture, slowly add stock and place in oven. Cook until chicken is fully cooked through and vegetables are browned and bubbly, about another 40 minutes. Check intermittently while cooking. You may need to add more stock if the baking dish looks dry. I don't worry to much about over cooking as dark meat chicken is quite forgivable, especially when braising in a sauce. That said, don't let it cook for hours!
- I like to serve this in a wide bowl to contain the sauce. Serve with toasty bread.
Enjoy!
MJM
*Adapted from Curtis Stone's Chicken Cassoulet with Fennel and Bacon
