Easy Chicken Cassoulet

• 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

1. Heat oil in a large (12-inch) cast-iron skillet over medium-high heat; brown chicken on both sides.
2. Add mushrooms and rosemary; saute/stir for 3 minutes.
3. Add in vermouth; cook 5 minutes.
4. Add 2 cans beans and gently press into skillet.
5. Sprinkle 1/2 cup parmesan cheese, 1/2 cup breadcrumbs, salt, and pepper over the top.
6. Drizzle with gravy.
7. Add the remaining 2 cans navy beans.
8. Sprinkle with the rest of the parmesan and breadcrumbs.
9. Dot with butter.
10. Cover with aluminum foil and bake at 350u0b0 for 40 minutes.
11. Take off foil and bake 20 minutes or until golden brown.

chicken thighs, olive oil, mushrooms, rosemary, navy beans, parmesan cheese, breadcrumbs, salt, pepper, mushroom beef gravy, butter

Taken from www.food.com/recipe/easy-chicken-cassoulet-98066 (may not work)