Poulet Niçoise (Chicken With Black Olives) |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A fresh, delicious dish using chicken thighs, yellow squash, and fresh tarragon. My Grandmother (from France) served this to us and we (including my 8 year old son) loved it. The recipe was an inspiration from a William-Sonoma recipe and Grandma Hilda. This recipe, I serve, over rice. . 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:
1. 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.
2. 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.
3. 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.
|
|