Quick Chicken Cassoulet with Artichoke and Olives recipe

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Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
3 cloves crushed garlic
¾ cup white wine
¾ cup chicken stock
3 (16 ounce) cans great Northern beans, drained
1 (14 ounce) bag baby spinach
1 (14 ounce) can artichoke hearts in water, drained and quartered
1 (8 ounce) can whole black olives, drained
1 tablespoon chopped fresh tarragon
1 sprig fresh rosemary
ground black pepper to taste

Nutrition Info

465.7 calories
carbohydrate: 58.4 g
cholesterol: 39.1 mg
fat: 9.1 g
fiber: 15.3 g
protein: 35.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 753.1 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large pot over medium-high heat. Stir in the chicken breast, and cook 3 minutes, stirring occasionally. Add the garlic, and continue cooking until the chicken has turned golden brown on all sides. Pour in the white wine, and simmer for 1 minute, then stir in the chicken stock, great Northern beans, spinach, artichokes, olive, tarragon, and the whole rosemary sprig. Season with ground black pepper.

  2. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Remove the rosemary sprig before serving.

Recipe Yield

6 servings

Recipe Note

French country cassoulet with a Greek twist.

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