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Chicken Cassoulet with Fennel and Sausage
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Brief Description
Roasted chicken legs baked with simmered sausage, fennel, carrots, cannellini beans and seasonings; topped with Parmesan and panko.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 4 - whole chicken legs (10 to 12 oz. each)
- 1 tablespoons - extra-virgin olive oil plus more for brushing
- - kosher salt and freshly ground black pepper
- 1/2 pounds - sweet Italian sausage casings removed
- 1 - medium onion finely chopped
- 1 - medium fennel bulb halved, cored, cut into 1/2
- 1 - carrot cut into 1/2
- 4 cloves - garlic minced
- 2 teaspoons - minced rosemary
- 2 teaspoons - minced thyme
- 2 teaspoons - ground fennel
- 2 1/2 cups - chicken stock or low-sodium broth
- 1 cans - 15 oz. cannellini beans rinsed, drained
- 1/2 cups - Panko
- 1/3 cups - freshly grated Parmigiano-Reggiano cheese
Directions:
Preheat oven to 450° F. On a rimmed baking sheet, brush chicken legs with olive oil and season with salt and pepper. Roast for 35 to 40 minutes until browned and cooked through. Leave the oven on.
Meanwhile, in a large deep ovenproof skillet, heat 1 tablespoon of olive oil. Add 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 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.
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 topping is crisp.
Let stand for 15 minutes before serving.
Can be refrigerated up to 2 days.
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