Chicken Cassoulet with Fennel and Sausage Recipe

Name: Chicken Cassoulet with Fennel and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 10- to 12-ounce whole chicken legs; 1 tablespoon extra-virgin olive oil, plus more for brushing; Kosher salt; Freshly ground pepper; 1/2 pound sweet Italian sausage, casings removed; 1 medium onion, finely chopped; 1 medium fennel bulbhalved, cored and cut into 1/2-inch dice; 1 carrot, cut into 1/2-inch dice; 4 garlic cloves, minced; 2 teaspoons minced rosemary; 2 teaspoons minced thyme; 2 teaspoons ground fennel; 2 1/2 cups chicken stock or low-sodium broth; One 15-ounce can cannellini beans, rinsed and drained; 1/2 cup panko; 1/3 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

Four 10- to 12-ounce whole chicken legs
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 pound sweet Italian sausage, casings removed
1 medium onion, finely chopped
1 medium fennel bulbhalved, cored and cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
4 garlic cloves, minced
2 teaspoons minced rosemary
2 teaspoons minced thyme
2 teaspoons ground fennel
2 1/2 cups chicken stock or low-sodium broth
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup panko
1/3 cup freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 450.
2
On a rimmed baking sheet, brush the chicken legs with olive oil and season with salt and pepper.
3
Roast for 35 to 40 minutes, until browned and cooked through.
4
Leave the oven on.
5
Meanwhile, in a large, deep ovenproof skillet, heat the 1 tablespoon of olive oil.
6
Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 8 minutes.
7
Add the onion, fennel and carrot and cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
8
Add the garlic, rosemary, thyme and ground fennel and cook, stirring, until fragrant, about 3 minutes.
9
Stir in the stock and beans and bring to a boil.
10
Nestle the chicken legs in the stew and sprinkle the panko and cheese evenly on top.
11
Bake the cassoulet in the upper third of the oven for 20 to 25 minutes, until bubbling and the topping is crisp.
12
Let stand for 15 minutes before serving.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Four 10- to 12-ounce whole chicken legs, 1 tablespoon extra-virgin olive oil, plus more for brushing, Kosher salt, Freshly ground pepper, and more.

Yes, Chicken Cassoulet with Fennel and Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cassoulet with Fennel and Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions