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Quick Chicken Cassoulet with Artichoke and Olives |
French country cassoulet with a Greek twist.
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
Instructions :
Prep : 15M | Cook : 6 M | Ready in : 1H |
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Notes :
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