Quick Chicken Cassoulet with Artichoke and Olives

6 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“French country cassoulet with a Greek twist.” - by garp916

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Metric US

Original recipe yields 6 servings

Directions

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

Amount Per Serving (6 total)

Calories
466 cal
23%

Fat
9.1 g
14%

Carbs
58.4 g
19%

Based on a 2,000 calorie diet

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Reviews (6)

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beccajoy

Mar. 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. ..." See more"

SUEBELL

Mar. 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 tas..." See morety. "

MarineMa

Mar. 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...." See more"

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