French country cassoulet with a Greek twist.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

466 calories; 9.1 g total fat; 39 mg cholesterol; 753 mg sodium. 58.4 g carbohydrates; 35.3 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2009
Never had cassoulet before but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time I'm going to try it with sausage. Read More
(3)

Most helpful critical review

Rating: 2 stars
03/06/2009
I made this twice. It was no betterthe second time when I added more garlic red chili flakes and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries I will not make this again. Read More
(3)
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/03/2009
Never had cassoulet before but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time I'm going to try it with sausage. Read More
(3)
Rating: 4 stars
03/03/2009
Never had cassoulet before but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time I'm going to try it with sausage. Read More
(3)
Rating: 2 stars
03/06/2009
I made this twice. It was no betterthe second time when I added more garlic red chili flakes and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries I will not make this again. Read More
(3)
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Rating: 4 stars
03/30/2009
This was the first time I'd made a cassoulet of any kind. I used cannalini beans. It tasted great but lacks visual appeal. It was very gray looking and needs something for color. Otherwise very tasty. Read More
(2)
Rating: 5 stars
03/03/2009
This was delicious---all of the ingredients together make for a wonderful easy meal! Would be great for company also! Read More
(1)
Rating: 5 stars
03/20/2009
I made this as comfort food on a cold Sat night. We loved it. I had to use dried tarragon as I couldn't find fresh in the middle of winter. Otherwise I made no adjustments. This is a keeper. Read More
(1)
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Rating: 3 stars
09/18/2016
I love the Mediterranean angle. Here's a few things I added to give this recipe more depth. A cup of diced tomato - a green tomato would be great. 2 slices of bacon chopped into 1/4 pieces. Small yellow onion fine diced. 5 total cloves of smashed garlic - not 3. Skip the tarragon add a sprig of extra Rosemary AND a small hand of parsley plus 5 sprigs worth of thyme - all chopped fine. Use calamata olives for God's sake. Use the suggested amount of chicken stock but add equal portion of lamb stock if you can - reduce by half under a slow simmer. Red pepper flakes salt and fresh ground pepper to taste. Assemble as directed in original recipe. For extra magic - add a splash of red wine vin. a table spoon of balsamic and squeeze half a lemon in. All this acid helps brake down and blend the favors in addition to adding a brightness that makes everything POP! Read More
Rating: 4 stars
05/18/2016
This was pretty good. I added mushrooms. I think there was too many olives and next time I would halve the amount. I will also try with less artichoke hearts because they were a little overpowering. Read More
Rating: 4 stars
01/21/2019
I made this today using chicken thighs instead of chicken breast. I also used navy beans that I cooked from scratch the day before. (I seasoned the beans with salt and 2 bay leaves while cooking them.) The recipe was super easy to get on the stove and made a very tasty one-pot dinner. The artichoke hearts add a touch of acidity that really sets off the other flavors in the mix. Read More
Rating: 4 stars
10/07/2015
This is a great 1 pan meal that cooks up fast during the week and is tasty. I made some changes - I used only 2 cans of beans no spinach substituted half as many kalamata olives instead of black olives better flavor and threw in a tablespoon of capers and half cup pearl couscous to help thicken it up. Still it's the same basic idea and my husband and sons were happy. Next time I think I'll double the garlic and rosemary. Read More