Quick Chicken Cassoulet with Artichoke and Olives Recipe

  • 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
  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.