Search thousands of recipes reviewed by home cooks like you.

Quick Chicken Cassoulet with Artichoke and Olives

  • Prep

  • Cook

  • Ready In

garp916

French country cassoulet with a Greek twist.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

beccajoy
3
3/3/2009

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.

SUEBELL
1
3/30/2009

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.

MarineMa
1
3/20/2009

I made this as comfort food on a cold Sat night. We loved it. I had to use dried tarragon as I couldn't find fresh in the middle of winter. Otherwise, I made no adjustments. This is a keeper.