Chicken Cassoulet with Fennel and Bacon

There are few recipes that are better suited for warming you up on a cold night than cassoulet, a slow-cooked casserole from southwestern France traditionally made with beans, duck, and pork. My version is much lighter but just as satisfying. Fresh herbs, bacon, and a Parmesan bread crumb topping lend loads of flavor.

4 whole chicken legs (thighs and drumsticks; about 10 ounces each), excess fat removed

2 teaspoons olive oil

Kosher salt and freshly ground black pepper

4 slices bacon, coarsely chopped

1 yellow onion, finely chopped

1 fennel bulb, trimmed, cut into 1/2-inch pieces

1 carrot, cut into 1/2-inch pieces

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

4 garlic cloves, finely chopped

2 teaspoons fennel seeds, ground with a mortar and pestle or spice grinder

1 cup reduced-sodium chicken broth

One 15-ounce can cannellini beans, drained, rinsed

1/2 cup panko (Japanese bread crumbs)

1/3 cup freshly grated Parmesan cheese

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Make-Ahead:

The cassoulet can be assembled (unbaked) without the bread crumb topping up to 4 hours ahead, cooled, covered, and refrigerated. Sprinkle the bread crumb topping over the cassoulet just before baking and allow a bit more baking time for the cooled cassoulet.

Preheat the oven to 375°F.

Coat the chicken legs with the olive oil and season with salt and pepper. Place the legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small sharp knife and much of their fat has been rendered. Remove from the oven; leave the oven on.

Meanwhile, heat a large heavy skillet over medium heat. Add the bacon and cook, stirring occasionally, for about 8 minutes, or until crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the fennel and carrots and cook, stirring occasionally, for about 5 minutes, or until tender. Stir in the rosemary, thyme, garlic, and ground fennel seeds and cook for about 2 minutes, or until fragrant. Stir in thebroth and beans.

Transfer the bean mixture to a 13×9×2-inch baking dish. Nestle the chicken legs in the beans. In a small bowl, mix the panko and Parmesan cheese to blend. Sprinkle most of the panko mixture over the beans (don’t worry if the juices are soaked up by some of the crumbs) and the remainder over the chicken.

Bake for about 40 minutes, or until the bean mixture is bubbling all over and the panko topping is crisp and golden brown. Let stand for about 15 minutes before serving.