QUICK CHICKEN CASSOULET WITH ARTICHOKE AND OLIVES

Quick Chicken Cassoulet with Artichoke and Olives image

French country cassoulet with a Greek twist.

Provided by garp916

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 12

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 753.1 mg, Sugar 0.7 g