Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chicken And Mushroom Cassoulet
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The only thing better than a one-pot meal is a one-skillet meal where the cast-iron skillet makes a great presentation right on the table. Browned chicken thighs with the fresh flavors of rosemary and parmesan makes this French cassoulet a winner.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 boneless, skinless chicken thighs
salt and pepper, to taste
3 tablespoons oil
1 package (8 ounce size) sliced fresh mushrooms
3 teaspoons chopped fresh rosemary
1/2 cup dry white wine
2 cans (15 ounce size) navy beans, drained and rinsed
1 cup grated Parmesan cheese
1 cup fresh buttered bread crumbs
1 cup chicken broth
2 tablespoons cold butter, cut into bits
directions
Preheat the oven to 350 degrees F.
Season the chicken thighs with salt and pepper. Heat the oil in a cast iron or other ovenproof skillet over medium-high heat. Add the chicken and cook, turning as needed, until browned on all sides. Remove the chicken and set aside.
Add the mushrooms and rosemary to the skillet. Cook, stirring frequently, for 3 minutes. Stir in the wine and half of the beans.
Return the chicken to the skillet, placing the thighs on top of the bean mixture. Sprinkle the chicken with half of the Parmesan cheese and half of the bread crumbs. Evenly distribute the remaining navy beans over the chicken. Drizzle the chicken broth over all. Top with the remaining bread crumbs and parmesan cheese.
Dot the top of the cassoulet with the butter. Cover loosely with foil and place the skillet in the oven. Bake at 350 degrees F for 40 minutes or until the chicken is cooked through.
Remove the chicken from the oven and let stand, loosely covered, for 10 minutes before serving.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 1, 2016
This was creamy and delicious and seemed like classic, down-home French cuisine. The beans added a nice foundation of substance. And the layers made this recipe an entire meal onto itself. Our houseguests loved it too.