Meals Matter

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

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.

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