Easy Chicken Cassoulet

Prep Time: 40 Minutes

Cook Time: 60 Minutes

Ready In: 100 Minutes

Servings: 10

Haven't tried this one yet. Posting and saving for colder weather.

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.

By RecipeOfHealth.com