Bucky's Recipe

Chicken Cassoulet

Category: Poultry

6 chicken thighs, skinned and boned
salt and pepper
3 T. oil
8 oz. pkg. mushrooms, sliced
3 t. fresh rosemary
1/2 c. dry white wine
2 15 oz. cans navy beans, rinsed
1 c. parmesan cheese
1 c. fresh buttered bread crumbs
14.5 oz. can chicken broth
2 T, butter, cut up

Season chicken and brown in 10 inch cast iron skillet and remove.
Add mushrooms and rosemary to skillet and saute for 3 minutes. Stir in 1 can of beans.
Place chicken pieces on top of beans and sprinkle with 1/2 c. parmesan cheese, 1/2 c. breadcrumbs and pepper. Top with remaining can of beans. Drizzle with chicken broth and remaining breadcrumbs and parmesan. Dot with butter. Cover loosely with foil and bake in skillet at 350 degrees for 40 minutes. Let stand 10 minutes.
4 servings