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Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables Recipe

Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Budget Party

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on October 16, 2011

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    OMG this dish leaves nothing to be desired, because it has it all, flavor and more flavor and its so healthy too with all the veggies and beans. I added a bit more galic to this too, it was wonderfull!

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  • on October 09, 2011

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    Wow. Made this on a rainy day and I have to say it is the perfect meal!! Make extra because you will be licking your plate. The earthiness and creaminess of the beans and veggies is amazing. And the crusty skin with the spice rub is fantastic! This is going to be a winter staple!

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  • on January 26, 2011

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    This is the best recipe I have ever made from this site. My husband and I are not big fans of fennel, but decided to try this recipe anyway because of all the good reviews.

    I have tried several cassoulet recipes and this one is by far the most unique and the best. The fennel is not overpowering; it just gives the dish a warm dimension. The more vegetables that you add, the better. And I agree with other reviewers, the more beans you add the better.


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  • on September 12, 2010

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    This is a fantastic recipe. The flavor profile is so unique and delicious. No matter who I make this for it is a huge it. My familiy loves it and it is terrific to serve for company.

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  • on November 17, 2009

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    Not much more to say than this is amazing.

    I also agree with adding more beans. (i use three cans-ish...

    oh, and I may be a little kitchen-slow but this recipe does not take a mere 30 minutes.

    None the less - it is definitely one of the best recipes we've ever made.

    Congratulazioni Senor Chiarello!

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  • on March 30, 2009

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    I used 1 lb of dried large lima beans that I ended up cooking WAY too long (most of the beans turned to mush but the dish was absolutely delicious! The spices were perfect. I loved the vegetables even better than the chicken. The pancetta added a nice flavor and texture, too. I will definitely make this again--a wonderful cold/cool weather one-dish meal.

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  • on March 15, 2009

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    After reading the reviews here, I was looking forward to making it.

    I followed the advice of many, and used extra beans. I believe the "1 pound" of white beans called for in the recipe, means 1 pound of DRY BEANS, then cooked. If you use canned beans, I would put at least 3 cans (15 oz of great northern beans, or maybe even 4 depending on how much chicken you use.

    I followed the recipe pretty much exactly except:

    I used 2 pounds of boneless skinless chicken thighs, 2 large split bone-in chicken breasts with skin. For the rub, I already had ground coriander & white pepper, so i used, I used 2/3 of a 1oz jar of organic fennel seeds, roasted them as directed, then in the blender, I added 1TBSP of the ground coriander, and 1TSP ground white pepper. , and 1 TBS Kosher salt... (What's grey salt?

    The end result was that it had just the right amount of fat. The pancetta is a MUST. I just had the deli person slice off 2 1/2 inch slices off the roll. If you omitted the pancetta, I don't believe it would have been so good.

    I had worried that it would have too strong of a fennel taste, but with my variation to it, it was PERFECT!! My wife and son loved it as well, and I'm actually looking forward to having the leftovers today! I just took it out of the refrigerator!

    A++++ One of my favorite recipes for sure!

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  • on June 24, 2008

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    Very good combo of spices on the chicken

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  • on November 15, 2007

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    This is one of the best recipes I've made from this website. Just delicious!

    I used 2 15 oz cans of giant white beans (I think that is double what the recipe asks for, but doubling, I would have liked a few more beans.

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  • on August 17, 2007

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    This turned out very well although I would have loved more of the vegetables, which were the best part.

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