Quick Chicken Cassoulet With Artichoke And Olives

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 3 cloves crushed garlic
• 3/4 cup white wine
• 3/4 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

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.
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.

olive oil, skinless, garlic, white wine, chicken stock, great northern beans, baby spinach, water, black olives, tarragon, rosemary, ground black pepper

Taken from www.allrecipes.com/recipe/180862/quick-chicken-cassoulet-with-artichoke-and-olives/ (may not work)