Quick Chicken Cassoulet with Artichoke and Olives

garp916 1

"French country cassoulet with a Greek twist."

Ingredients 1 h {{adjustedServings}} servings 466 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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  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.
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Reviews 6

  1. 8 Ratings


Never had cassoulet before, but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time, I'm going to try it with sausage.


This was the first time I'd made a cassoulet of any kind. I used cannalini beans. It tasted great, but lacks visual appeal. It was very gray looking, and needs something for color. Otherwise, very tasty.


I made this twice. It was no betterthe second time when I added more garlic, red chili flakes, and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries, I will not make this again.