How to make French cassoulet: Curtis Stone’s chicken, bacon and fennel casserole

Ingredients

• 8 chicken thighs, skin on and bone in, excess fat removed
• 2 tsp olive oil
• 4 slices streaky bacon, coarsely chopped
• 1 onion, finely chopped
• 1 fennel bulb, trimmed, cut into 1cm pieces
• 1 carrot, cut into 1cm pieces
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 4 garlic cloves, finely chopped
• 2 tsp fennel seeds, ground with a mortar and pestle or spice grinder
• 250ml (1 cup) reduced-salt chicken stock
• 400g can cannellini beans, drained, rinsed
• 45g (¾ cup) fresh breadcrumbs
• 45g (½ cup) freshly grated pecorino cheese