Bean Cassoulet with Fennel Spiced Chicken and Roast Vegetables

My take on this favorite French dish, cassoulet.
This is comfort food!

Ingredients

12 medium brussels sprouts
2 small red onions
1/2 cup olive oil
3 medium parsnips
3 medium carrots
3 celery stalks
1 (4 pound) chicken - cut up
3 garlic cloves, smashed
1/4 pound pancetta, cut into strips
2 cans Great Northern white beans

For the fennel spice rub:

1/4 cup fennel seeds
1 teaspoon coriander seeds
1 1/2 teaspoon peppercorns
1 teaspoon salt

Instructions

To prepare the spice rub, put the fennel seeds, coriander seeds and peppercorns in a heavy skillet over medium heat. Watching carefully and tossing seeds frequently, toast the seeds evenly. When light brown and fragrant, pour seeds onto a plate to cool. When cooled, put seeds into a coffee grinder or blender and grind to a powder.

Trim brussels sprouts by removing outer tough leaves and stems. Cook in salted boiling water for 8 - 10 minutes. Drain and set aside.
Peel onions, Cut through the stem into 6 wedges. Heat 1/4 cup olive oil in dutch oven. When oil is hot, add onions. While onions are cooking, peel and half the parsnips, lengthwise. Then cut into bite size pieces. Add to the onions. Peel the carrots. Cut carrots and celery into bite size pieces. Add to pot. Continue cooking vegetables until lightly browned on all sides, about 2 minutes. Add brussels sprouts. Season with salt to taste. Cook, turning often, until all vegetables are well browned, about 10 minutes. Remove vegetables to bowl and season with about 1 teaspoon fennel spice rub.

Preheat oven to 425 degrees.
Season chicken pieces on all sides with fennel spice rub. Heat remaining 1/4 cup olive oil in dutch oven. Add chicken, side side down, in batches and brown well on all sides. Remove the chicken from the pot. Remove all but 2 Tablespoons of oil from the pan. Add pancetta and garlic and cook until golden, about 2 minutes.

Add beans with their liquid into the dutch oven with the pancetta. Bring to a simmer. Add vegetable and top with chicken, skin side up. Roast in oven until surface in nicely browned and chicken is done, about 30 - 40 minutes. Allow to rest at room temperature for 15 minutes before serving..

Beef Bourguignon

This is a crockpot version of the dish that made Julia famous!
Perfect for a winter evening.

Ingredients

6 strips bacon
3 pounds stew meat
1 large carrot - peeled and sliced
1 medium onion - sliced
3 Tablespoons flour
1 (10 ounce) can beef broth
1 1/2 cups dry red wine
1 Tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1/2 pound small white onions
1 pound fresh mushrooms
2 Tablespoons butter

Instructions

Cook bacon until crisp in large skillet. Remove from pan and allow to drain on paper towels. Add beef to same pan and brown well. Place browned beef in crock pot. Brown sliced onion and carrot pieces in same skillet. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour.
Add beef broth. Mix well and add to crock pot. Add all remaining ingredients expect mushrooms. Cover and cook on low for 8 - 10 hours.
Saute mushrooms in butter. Add to crockpot one hour before serving.

French Onion Soup

This recipe comes from the website called topsecretrecipes.com. It is designed to be a copy of the French Onion Soup served at Mimi's Restaurant.

Ingredients for 6 bowls of soup

1/4 cup butter
3 medium white onions
4 14-ounce cans beef broth
1 teaspoon salt
1/2 teaspoon garlic powder
3 + 6 Tablespoons grated Parmesan cheese
1 baguette, sliced
6 slices swiss cheese
6 slices mozzarella cheese

Instructions

Saute onions in melted butter for 15-20 minutes over low heat, until transparent and browned. Add beef broth, salt and garlic powder. Bring mixture to boil, then reduce heat and simmer uncovered for one hour. Add 3 Tablespoons Parmesan cheese during last 10  minutes of cooking. When soup is done, preheat oven to 350 degrees. Toast bread slices until nicely browned in toasted or until broiler.
Using oven proof bowls, build each bowl of soup by first spooning in about one cup of onion-broth mixture. Float one or two slices on bread on top. Then add a slice of Swiss cheese, followed by a slice of mozzarella cheese.Sprinkle one Tablespoon on Parmesan cheese on top. Place soup bowls on baking sheet and broil for 5-6 minutes or until cheese begins to melt.

Trip to France

I am leaving for a three week trip to France. We will be visiting Paris, Normandy, Brittany, the Loire region and the Alsace region.  So, there will be  no new recipes posted while I am gone. I will be enjoying the food and wine of France. What could be better?  See you all when I return.