Food Network
Home> Recipes> Chicken>
Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables Recipe

Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 23

Showing 1-10 of 23

Sort by:

Newest

  • on January 05, 2013

    Flag

    The entire family loved it. I wouldn't change a thing. If you like fennel, the leftover rub goes well on steaks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 21, 2012

    Flag

    So tasty and delicious. The fennel flavor was just right. I could not find pancetta so used thick bacon, and it worked fine. This was also easy to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 16, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 09, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2011

    Flag

    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.


    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 17, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 15, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 24, 2008

    Flag

    Very good combo of spices on the chicken

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Calories
 
Fat
 
Saturated Fat
 
Carbohydrates
 
Fiber
 
Protein
 
Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.