Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables - Brussels

Method

• 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.
• 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