quick-chicken-cassoulet-with-artichoke-and-olives

Quick Chicken Cassoulet with Artichoke and Olives

6 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
garp916
Recipe by  garp916

“French country cassoulet with a Greek twist.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (6)

Rate This Recipe
beccajoy
3

beccajoy

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

SUEBELL

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

MarineMa

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 58.4 g
  • 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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