Chicken Cassoulet

Standard

Cassoulet (a duck and white bean stew)is one of Taras favorite dishes. However the true frnch version literally requires 2-3 days. This version takes about an hour and a half

4 whole chicken legs (drumstick and thigh)
14 oz polska kielbasa sausage,sliced
1 medium fennel bulb diced
1 medium onion diced
1 carrot diced
4 garlic cloves minced
2 tsp fresh rosemary,chopped
2 tsp dried thyme
2 tsp ground fennel
2 cups chicken broth
15 oz can cannelini or great northern beans drained and rinsed
1/2 cup panko
1/4 cup fresh grated parmesean cheese
olive oil

preheat the oven to 450
place the chicken on a rimmed baking sheet
brush the chicken with olive oil and season with salt and pepper
roast 35-40 minutes until browned and cooked though
remove from the oven and leave the oven on
in a large ovenproof skillet heat some olive oil
saute the sausage 8 min until brow
add the  fennel bulb,carrot and onion and saute until soft
add the garlic,thyme rosemary and ground fennel
cook 30 seconds
stir in the beans and broth and bring to  a boil
nestle the chicken in the skillet
sprinkle the panko and cheese over the top
bake 20 -25 minutes,until the top is crisp
remove from the oven and let sit 15 minutes before serving

serves 4

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