Poulet Nicoise (Chicken With Olives) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Traditional, delicious Mediterranean chicken. Perfect Sunday supper. Ingredients:
1 (3 lb) whole chickens, cut into serving pieces |
salt |
fresh ground black pepper |
1 yellow onion, diced |
2 garlic cloves, minced |
3 yellow squash, quartered and sliced 1/4-inch thick (1 1/2 lb.) |
1/4 cup dry white wine |
3 tablespoons chopped fresh flat-leaf parsley |
3 teaspoons chopped fresh tarragon |
5 plum tomatoes, seeded and quartered |
1/4 cup dry-cured black olives, pitted |
1 1/4 cups chicken broth |
Directions:
1. Season chicken with salt and pepper. In 5 1/2 quart Dutch oven over medium-high heat, warm oil. Add chicken, brown on all sides, about 7 minutes total. Transfer to plate.
2. Reduce heat to medium. Add onion; cook until softened, about 7 minutes. Add garlic; cook 2 minutes more. Add squash; wine, 2 tablespoons parsley and 2 teaspoons tarragon. Cook, stirring occasionally, until squash are soft but not browned, about 5 minutes.
3. Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken in cooked through, 25-30 minutes.
4. Stir in 1 tablespoons parsley and 1 teaspoons tarragon. Serve immediately.
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