Quick Chicken Cassoulet with Artichoke and Olives

Contributed By: anncrampton
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"French country cassoulet with a Greek twist."

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 4
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree

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Ingredients

2 teaspoons Olive oil
11 ounces Skinless, boneless chicken breast meat - cut into bite-size pieces
2 cloves Crushed garlic
1/2 cup White wine
1/2 cup Chicken stock
2 (16 ounce) cans Great Northern beans, drained
2/3 (14 ounce) bag Baby spinach
2/3 (14 ounce) can Artichoke hearts in water, drained and quartered
2/3 (8 ounce) can Whole black olives, drained
2 teaspoons Chopped fresh tarragon
2/3 sprig Fresh rosemary
Ground black pepper to taste

Preparation

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 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.