Quick Chicken Cassoulet with Artichoke and Olives recipe
All Recipes Soups, Stews and Chili Recipes Stews Chicken
Ingredients
- 1 tablespoon olive oil 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 3 cloves crushed garlic ¾ cup white wine ¾ 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
Nutrition Info
- 465.7 caloriescarbohydrate: 58.4 gcholesterol: 39.1 mgfat: 9.1 gfiber: 15.3 gprotein: 35.3 gsaturatedFat: 1.6 gservingSize: -sodium: 753.1 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Quick Chicken Cassoulet with Artichoke and Olives
Directions
-
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.