Quick Chicken Cassoulet with Artichoke and Olives

    Quick Chicken Cassoulet with Artichoke and Olives

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    About this recipe: French country cassoulet with a Greek twist.

    Serves: 6 

    • 1 tablespoon olive oil
    • 500g skinless, boneless chicken breast - cut into bite-size pieces
    • 3 cloves crushed garlic
    • 175ml white wine
    • 175ml chicken stock
    • 3 (400g) tins cannellini beans, drained
    • 1 (500g) bag fresh spinach
    • 1 (400g) tin artichoke hearts, drained and quartered
    • 225g whole black olives, drained
    • 1 tablespoon chopped fresh tarragon
    • 1 sprig fresh rosemary
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    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, beans, spinach, artichokes, olive, tarragon and 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.

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