Easy Chicken Cassoulet
Put this recipe on your list of weeknight favorites. For a timesaver, use matchstick carrots cut in half.
Ingrediënten
Makes 4 to 6 servings / Prep: 25 min., Cook: 10 min., Bake: 1 hr.
- 8 skinned and boned chicken thighs
- 3 tablespoons olive oil
- 1 8-ounce package sliced fresh mushrooms
- ¾ cup chopped carrots
- 2 to 3 teaspoons minced fresh rosemary
- ½ cup vermouth
- 2 15-ounce cans navy beans, drained and divided
- 1 cup shredded Parmesan cheese divided
- ¾ cup fine dry breadcrumbs *, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup jarred chicken gravy
- 2 tablespoons butter cut into pieces
Instructies
- Brown chicken on both sides in hot oil in a 10-inch cast-iron skillet over medium-high heat.
- Add mushrooms, carrots, and rosemary; sauté 3 minutes.
- Stir in vermouth, and cook 5 minutes.
- Add 1 can navy beans, gently pressing into skillet.
- Sprinkle with ½ cup Parmesan cheese, ½ cup breadcrumbs, salt, and pepper.
- Drizzle with gravy.
- Add remaining can of navy beans.
- Sprinkle with remaining ½ cup Parmesan cheese and remaining ¼ cup breadcrumbs, and dot with butter.
- Bake, covered with aluminum foil, 40 minutes.
- Remove foil, and bake for 20 more minutes or until golden.
Notes / Tips / Wine Advice:
* Soft breadcrumbs may be substituted for fine, dry breadcrumbs.
For testing purposes only, we used Franco American Chicken Gravy.
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