About this recipe:French country cassoulet with a Greek twist.
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
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.