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Easy Chicken Cassoulet




Source of Recipe


Southern Living, September 2004


List of Ingredients




8 boneless skinless chicken thighs
3 tablespoons olive oil
2 cups sliced fresh mushrooms
2 teaspoons finely chopped fresh or dried rosemary -- up to
3 t.
1/2 cup vermouth or dry white wine
60 ounces canned navy beans -- drained and divided
1 cup shredded Parmesan cheese
1 cup fine dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
12 ounces mushroom gravy
2 tablespoons butter or margarine -- cut up


Recipe



Brown chicken thighs on both sides in hot oil in a 12-inch cast iron
skillet
over medium-high heat. Add 2 cups sliced fresh mushrooms and chopped
rosemary and saute 3 minutes. Stir in vermouth; cook 5 minutes. Add 2
cans
navy beans, gently pressing into skillet. Sprinkle with 1/2 cup
Parmesan
cheese, 1/2 cup breadcrumbs, salt and pepper. Drizzle with gravy. Add
remaining 2 cans navy beans. Sprinkle with remaining 1/2 cup Parmesan
cheese and remaining 1/2 cup breadcrumbs. Dot with butter. Bake,
covered
with foil, at 350F for 40 minutes. Remove foil and bake 20 minutes
more or
until golden brown.