Easy Chicken Cassoulet

Name: Easy Chicken Cassoulet
Ingredients: 8 boneless skinless chicken thighs; 3 tablespoons olive oil; 2 cups sliced fresh mushrooms; 2 -3 teaspoons minced fresh rosemary; 1/2 cup vermouth; 4 (15 ounce) cans navy beans, drained; 1 cup shredded parmesan cheese; 1 cup fine dry breadcrumbs or 1 cup soft breadcrumbs; 1 teaspoon salt, to taste; 1/2 teaspoon pepper, to taste; 1 (12 ounce) jar mushroom beef gravy; 2 tablespoons butter or 2 tablespoons margarine, cut up

12 ingredients

11 steps

Ingredients

8 boneless skinless chicken thighs
3 tablespoons olive oil
2 cups sliced fresh mushrooms
2 -3 teaspoons minced fresh rosemary
1/2 cup vermouth
4 (15 ounce) cans navy beans, drained
1 cup shredded parmesan cheese
1 cup fine dry breadcrumbs or 1 cup soft breadcrumbs
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (12 ounce) jar mushroom beef gravy
2 tablespoons butter or 2 tablespoons margarine, cut up

Directions

1

Heat oil in a large (12-inch) cast-iron skillet over medium-high heat; brown chicken on both sides.
2

Add mushrooms and rosemary; saute/stir for 3 minutes.
3

Add in vermouth; cook 5 minutes.
4

Add 2 cans beans and gently press into skillet.
5

Sprinkle 1/2 cup parmesan cheese, 1/2 cup breadcrumbs, salt, and pepper over the top.
6

Drizzle with gravy.
7

Add the remaining 2 cans navy beans.
8

Sprinkle with the rest of the parmesan and breadcrumbs.
9

Dot with butter.
10

Cover with aluminum foil and bake at 350° for 40 minutes.
11

Take off foil and bake 20 minutes or until golden brown.