Chicken Cassoulet with Fennel and Sausage

A one pot wonder. We don't have many soup and stew days left, folks, so get it while you can. We fired up the grill last night which only means one thing - summer's on its way and soup will soon be a thing of the past. The great thing about this cassoulet from Food and Wine is that it's full of flavor with so little hassle. One of our recent favorites...

Four chicken legs, skin on
1 tbsp olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium onion, finely chopped
1 fennel bulb, cored, 1/2 inch dice
1 carrot, 1/2 in dice
4 cloves of garlic, minced
2 tsp rosemary, minced
2 tsp thyme, minced
2 1/2 cups chicken broth
1 can of cannellini beans, rinsed, drained
1/2 cup panko
1/2 cup parmesan cheese

1. Preheat oven to 450. Place chicken on a baking sheet, brush with olive oil and season with salt and pepper. Roast for 35-40 mins. Remove from oven but keep the oven on.

2. In a dutch oven, heat 1 tbsp olive oil. Add the sausage and cook until nearly cooked through. Add the onion, fennel, carrot and cook until softened.

3. Add the garlic, rosemary, and thyme and cook for about 3 mins. Stir in the stock and beans and bring to a boil.

4. Nestle the chicken legs in the stew and sprinkle the panko and cheese over the top. Bake in the upper third of the oven for 25 mins until bubbling and the top is crisp.