Curtis is an internationally loved chef, Emmy-nominated TV host, entrepreneur and New York Times bestselling author.
Curtis has appeared on many TV shows here and in the US – MKR, Top Chef Masters, The Today Show, Oprah, Ellen, Conan, The Talk, The Biggest Loser and Celebrity Apprentice, The Chew, Gogglebox, Iron Chef.
Curtis is cooking chicken cassoulet which is a slow cooked chicken dish with bacon, fennel and beans.
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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.
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
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.
Ingredients
4 slices bacon, coarsely chopped
8 chicken drumsticks (about 150g each)
1 brown onion, finely chopped
1 fennel bulb, trimmed, cut into 1cm pieces
1 carrot, cut into 1cm pieces
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
4 garlic cloves, finely chopped
2 tsp fennel seeds, ground with a mortar and pestle or spice grinder
1 cup reduced-salt chicken stock
One 400g can cannellini beans, drained, rinsed
3/4 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmesan cheese
Method
- Preheat oven to 190°C/170°C fan-forced.
- Heat large heavy frypan over medium heat. Add bacon and cook, stirring occasionally, for about 8 minutes, or until crisp. Using slotted spoon, transfer bacon to small bowl, leaving bacon fat in pan.
- Season chicken with salt and pepper. Return frypan to medium heat. Add chicken and cook, turning as needed, for 12-15 minutes, or until golden brown on all sides. Transfer chicken to plate.
- Add onions to pan and cook, stirring occasionally, for about 5 minutes, or until tender. Add fennel and carrots and cook, stirring occasionally, for about 5 minutes, or until tender. Stir in rosemary, thyme, garlic, and ground fennel seeds and cook for about 2 minutes, or until fragrant. Stir in stock and beans.
- Transfer bean mixture to 32cm x 23cm x 5cm baking dish. Nestle chicken in beans. In small bowl, mix panko and Parmesan cheese. Sprinkle most of panko mixture over beans (don’t worry if juices are soaked up by some of the crumbs) and remainder over chicken.
- Bake for about 40 minutes, or until bean mixture is bubbling all over and panko topping is crisp and golden brown. Let stand for about 15 minutes before serving.