Chicken Skillet Cassoulet

• 2 tablespoons Land O Lakes Butter
• 8 ounces boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium (1 cup) sliced fresh leek
• 1/4 teaspoon finely chopped fresh garlic
• 2 cups fresh green beans, trimmed, cut into pieces
• 3/4 cup chicken broth
• 1/2 cup white wine or water
• 2 medium carrots, cut into 1/2-inch pieces
• 1 pound small new red potatoes, quartered
• 1 (15-ounce) can great Northern or cannellini beans, rinsed, drained
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Melt butter in 12-inch skillet until sizzling; add chicken pieces, leek and garlic.
2. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until lightly browned.
3. Add all remaining ingredients; mix lightly.
4. Cook 4-6 minutes or until mixture comes to a boil.

butter, chicken thighs, fresh leek, fresh garlic, fresh green beans, chicken broth, white wine, carrots, new red potatoes, great northern, fresh rosemary, salt, pepper

Taken from www.landolakes.com/recipe/3753/chicken-skillet-cassoulet (may not work)