Chicken Casserole with Cranberry Rosemary Peppercorn Sauce

Chicken Casserole with Cranberry Rosemary Peppercorn Sauce

Portions: 4 to 6

Cooking time: 20 to 25 minutes

Preparation time: 10 minutes

 

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.