Poulet Niçoise (Chicken With Black Olives)
- Reviews 1
Ready In: 50 mins
Serves: 6
Ingredients
- 2 lbs boneless skinless chicken thighs (about 6 thighs, remove fat)
- salt & freshly ground black pepper, to taste
- 1⁄4 cup olive oil
- 2 yellow onions, diced (about 1 1/2 cups)
- 2 garlic cloves, minced
- 3 yellow squash, about 2 lbs. total, quartered and sliced 1/4 inch thick (skin on)
- 1⁄2 cup dry white wine
- 3 tablespoons chopped fresh flat-leaf parsley (ran out of flat, used curley, too)
- 3 teaspoons chopped fresh tarragon
- 6 plum tomatoes, seeded and quartered
- 1⁄2 cup dry-cured black olives, pitted and quartered
- 1 1⁄2 cups chicken stock
Directions
- Season the chicken with salt and pepper. In an 8 quart Dutch oven over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 7 minutes total. Transfer to a plate.
- Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the squash, wine, 2 Tbs. of the parsley and 2 teaspoons of the tarragon. Cook, stirring occasionally, until the squash is soft but not browned, about 5 minutes.
- Return the chicken to the pan and add the tomatoes, olives and stock. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer until the chicken is cooked through, 25 to 30 minutes. Stir in the remaining 1 Tbs. parsley and 1 teaspoons tarragon. Serve immediately.
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