Easy Chicken Cassoulet
Category: Entrees
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Serves/Makes: 8
Ready in: 1-2 hrs
- 3 tablespoons olive oil
- 8 boneless, skinless chicken thighs
- 2 cups sliced fresh mushrooms
- 3 teaspoons minced fresh rosemary
- 1/2 cup chicken broth
- 1 jar (12 ounce size) mushroom gravy (or other brown gravy)
- 3 cans (15 ounce size) navy beans, rinsed and drained
- 1 cup shredded Parmesan cheese
- 1 cup fine, dry bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cold butter, cut into small bits
Preheat the oven to 350 degrees F. Grease a 2 1/2 quart baking dish. Heat the oil in a heavy skillet over medium-high heat. Add the chicken thighs and cook on all sides until browned. Remove the chicken from the skillet and set aside. Add the mushrooms and rosemary to the skillet. Cook, stirring constantly, for 3 minutes or until the mushrooms begin to soften. Stir the chicken broth into the skillet and let simmer for 5 minutes. Pour the gravy into the bottom of the greased baking dish. Evenly pour the beans over the gravy. Place the browned chicken thighs in a single layer on top of the beans. Spoon the mushroom and rosemary sauce over the chicken. Sprinkle everything with the Parmesan cheese and bread crumbs. Sprinkle with the salt and pepper. Dot the top of the cassoulet with the cold butter. Place the baking dish in the oven and bake at 350 degrees F for 35-40 minutes or until the chicken is cooked through. Remove the cassoulet from the oven and let stand for 10 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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