Quick Chicken Cassoulet with Artichoke and Olives6 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“French country cassoulet with a Greek twist.” - by garp916
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 466 cal
- 9.1 g
- 58.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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"
"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. "
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