Poulet Niçoise
Poulet Nicoise is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
75 minutes
Servings:
4
Prepared in the style of Nice, in southern France, this one-pot chicken dish combines favorite ingredients of the region, including fresh tarragon, yellow squash and dry-cured black olives.
Ingredients:
- 1 chicken, about 3 lb., cut into serving pieces
- Salt and freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 yellow squash, about 1 1/2 lb. total, quartered and sliced 1/4 inch thick
- 1/4 cup dry white wine
- 3 Tbs. chopped fresh flat-leaf parsley
- 3 tsp. chopped fresh tarragon
- 5 plum tomatoes, seeded and quartered
- 1/4 cup dry-cured black olives, pitted
- 1 1/4 cups chicken stock
Directions:
Season the chicken with salt and pepper. In a 5 1/2-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 tsp. 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 tsp. tarragon. Serve immediately. Serves 4.
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 tsp. 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 tsp. tarragon. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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(39)
Rated 5 out of
5
by
Capricci from
Delicious Chicken dish
The flavors are so rich. Loved the fresh tarragon touch. We served over rice with green beans! Yummy!
Date published: 2017-07-08
Rated 5 out of
5
by
Myna from
Always Good
I saw this recipe in the catalog a few years ago, and I've made it many times since then. It's always wonderful. It's easy and both my family and various guests have loved it. I leave out the tarragon, and serve it with rice. Sometimes I put a few extra olives and increase the tomatoes and squash. It's a beautiful dish.
Date published: 2012-02-05