The weather is still cold and wet outside, need an idea for a dinner recipe that is warm, hearty and delicious – then look no further. We have just the one that will warm up the whole family’s stomachs!

PREP TIME: 25 mins

COOKING TIME: 1 hour, 20 minutes
SERVES: 4

INGREDIENTS

METHOD:
1.  Preheat the oven to 190°C/170°C fan-forced.

2 . Coat the chicken legs with the olive oil and season with salt and pepper. Place the legs on a large heavy rimmed baking tray and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small sharp knife and much of their fat has been rendered. Remove from the oven; leave the oven on.

3. Meanwhile, heat a large heavy frying pan over medium heat. Add the bacon and cook, stirring occasionally, for about 8 minutes, or until crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the fennel and carrots and cook, stirring occasionally, for about 5 minutes, or until tender. Stir in the rosemary, thyme, garlic, and ground fennel seeds and cook for about 2 minutes, or until fragrant. Stir in the stock and beans.

4. Transfer the bean mixture to a 32x23x5cm baking dish. Nestle the chickenlegs in the beans. In a small bowl, mix the panko and Parmesan cheese to blend. Sprinkle most of the panko mixture over the beans (don’t worry if the juices are soaked up by some of the crumbs) and the remainder over the chicken.

5. Bake for about 40 minutes, or until the bean mixture is bubbling all over and the panko topping is crisp and golden brown. Let stand for about 15 minutes before serving.

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