Recipe by garp916
"French country cassoulet with a Greek twist."
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skinless, boneless chicken breast meat - cut into bite-size pieces
3 (16 ounce) cans
great Northern beans, drained
1 (14 ounce) bag
1 (14 ounce) can
artichoke hearts in water, drained and quartered
1 (8 ounce) can
whole black olives, drained
chopped fresh tarragon
ground black pepper to taste
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.
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.
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.
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.
This was delicious---all of the ingredients together make for a wonderful, easy meal! Would be great for company also!
Didn't have much flavour. Sorry.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken Cassoulet with Artichoke and Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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