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

¾ cup white wine

¾ 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

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.

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.