Quick Chicken Cassoulet with Artichoke and Olives

French country cassoulet with a Greek twist.

Step: 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, great Northern beans, spinach, artichokes, olive, tarragon, and the whole rosemary sprig. Season with ground black pepper.

Step: 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.

Per Serving: 466 calories; protein 35.3g; carbohydrates 58.4g; fat 9.1g; cholesterol 39.1mg; sodium 753.1mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.