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1
Trim the Brussel sprouts by removing the tough outer leaves and stems.
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2
Halve lengthwise.
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3
Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes.
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4
Drain and set aside.
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5
Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops.
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6
Wipe dry the casserole dish and heat 1/4 cup oil in it.
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7
When the oil is hot but not smoking, add the onions.
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8
While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions.
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9
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.
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10
Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed.
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11
Add the cooked Brussels sprouts to the dish.
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12
Season with salt, to taste.
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13
Cook until all the vegetables are well browned, about 10 minutes, turning as needed.
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14
Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat.
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15
Remove the vegetables from the casserole dish and set aside.
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16
Preheat the oven to 425 degrees F.
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17
Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast).
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18
Heat the remaining 1/4 cup of oil in the casserole dish over high heat.
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19
Season the chicken pieces well on both sides with the remaining Fennel Spice Rub.
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20
When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary.
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21
Cook until the chicken is dark brown on all sides, about 12 to 15 minutes.
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22
Remove the chicken from the dish.
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23
Tilt the pan and pour off all but 2 tablespoons of fat.
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24
Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
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25
Add the beans and their liquid into the casserole dish with the pancetta.
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26
Bring to a simmer.
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27
Add the reserved vegetables and the chicken, skin side up.
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28
Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes.
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29
Let rest at room temperature for 10 to 15 minutes before serving warm.
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30
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
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31
Watch carefully, tossing frequently so the seeds toast evenly.
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32
When light brown and fragrant, pour the seeds onto a plate to cool.
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33
They must be cool before grinding, or they will gum up the blades.
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34
Pour the seeds into a blender and add the salt.
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35
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
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36
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
