Chicken Casserole with Cranberry Rosemary Peppercorn Sauce

Ingredients List

• 1 pouch St-Hubert 3 Peppercorn Gravy
• 1 tbsp (15 ml) olive oil
• 2 lb (900 g) chicken thighs
• 1 box 8 oz (225 g) mushrooms, sliced
• 1/4 c (60 ml) dried cranberries
• 1 or 2 sprigs fresh rosemary
  

Preparation Instructions

1. Prepare the 3 peppercorn sauce according to package instructions.
2. Meanwhile in a large pan or Dutch oven, heat oil to medium-high and brown chicken. Transfer to a plate.
3. In the pan, sauté the mushrooms for a few minutes.
4. Reduce heat to medium-low. Return the chicken to the pan, add the cranberries, rosemary and sauce.
5. Simmer, covered, 10 to 15 minutes or until chicken is cooked through.
6. Remove rosemary and serve.