Quick Chicken Cassoulet with Artichoke and Olives

Canned beans combine with chicken breast cubes, garlic, and artichokes in this quick and delicious version of cassoulet.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 466 Calories

Ingredients

• 1 tablespoon olive oil
• ¾ cup white wine
• ground black pepper to taste
• 1 tablespoon chopped fresh tarragon
• 3 cloves crushed garlic
• ¾ cup chicken stock
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 sprig fresh rosemary
• 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

Recipe Instructions

Step 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.

Step 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.