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Easy Chicken Cassoulet
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 40 min
- Yield
- 8.00 - serving(s)
Categories
- Casserole
Cuisine
- French-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-vegan
Allergens
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Chicken Cassoulet brings together 8 boneless skinless chicken thighs, 3 tablespoons olive oil, 2 cups sliced fresh mushrooms in a practical dish for home cooking. It takes about 1 hr 40 min to prepare and cook. It makes approximately 8 servings.
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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
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Instructions
Heat oil in a large (12-inch) cast-iron skillet over medium-high heat; brown chicken on both sides.
Add mushrooms and rosemary; saute/stir for 3 minutes.
Add in vermouth; cook 5 minutes.
Add 2 cans beans and gently press into skillet.
Sprinkle 1/2 cup parmesan cheese, 1/2 cup breadcrumbs, salt, and pepper over the top.
Drizzle with gravy.
Add the remaining 2 cans navy beans.
Sprinkle with the rest of the parmesan and breadcrumbs.
Dot with butter.
Cover with aluminum foil and bake at 350° for 40 minutes.
Take off foil and bake 20 minutes or until golden brown.
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