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1
For the Fennel-spiced rub: Put the fennel, coriander, and peppercorns in a heavy pan over medium heat. Toss frequently so the seeds toast evenly. When light brown, remove and cool. Grind seeds with salt to a fine powder. Store in a tightly sealed jar or freeze (makes 1 1/4 cups).
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2
For the cassoulet:
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3
Trim the Brussel sprouts and halve lengthwise. Cook in boiling salted water in a cast iron casserole for 8-10 minutes. Drain and set aside.
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4
Peel the onion, cut through the stem into 6 equal wedges. Heat 1/4 cup oil in casserole dish. When hot but not smoking, add onions. Halve the parsnips lengthwise and into bite-size wedges, add to the onions. Cut carrots and celery in the same manner and add to the vegetables. Cook until lightly browned on all sides. Add sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes. Remove and season with 2 tablespoons of Fennel Spice Rub to coat.
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5
Preheat the oven to 425 degrees F.
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6
Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken with the Fennel Spice Rub. When the oil is hot add chicken skin side down. Cook until dark brown, about 12 to 15 minutes. Remove from 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. Add beans in liquid to the pancetta. Bring to a simmer. Add reserved vegetables and chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes.
