quick chicken cassoulet with artichoke and olives

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 3 cloves crushed garlic
• 3/4 cup white
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 , 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.