Quick Chicken Cassoulet with Artichoke and Olives |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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French country cassoulet with a Greek twist. Ingredients:
1 tablespoon olive oil |
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces |
3 cloves crushed garlic |
3/4 cup white wine |
3/4 cup chicken stock |
3 (16 ounce) cans great northern beans, drained |
1 (14 ounce) bag baby spinach |
1 (14 ounce) can artichoke hearts in water, drained and quartered |
1 (8 ounce) can whole black olives, drained |
1 tablespoon chopped fresh tarragon |
1 sprig fresh rosemary |
ground black pepper to taste |
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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