Best Chicken Niçoise Recipes

CHICKEN SALAD NIçOISE

Steps:

• Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

CHICKEN NICOISE SALAD

Steps:

• In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

NIçOISE CHICKEN SALAD

Steps:

• Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
• Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
• Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

CHICKEN NICOISE SALAD

Steps:

• Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
• Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
• Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
• In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

CHICKEN NIçOISE SALAD SANDWICHES

Steps:

• In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
• Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
• Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

JERUSALEM ARTICHOKE NICOISE SALAD WITH ROASTED CHICKEN

Steps:

• For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours.
• Preheat the oven to 350 degrees F.
• Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing.
• For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve.

SPRING CHICKEN NIçOISE

Steps:

• Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
• Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

CHICKEN NICOISE SALAD

Steps:

• Prepare Dijon Vinaigrette.
• Place potatoes and enough water to cover in 2 qt saucepan.
• Heat to boiling.
• Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
• Stir in green beans.
• Cook 5 minutes longer; drain.
• Cover and refrigerate until chilled.
• Arrange lettuce on large serving platter.
• Top with chicken.
• Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
• Drizzle with vinaigrette.

CHICKEN NICOISE SALAD RECIPE

Steps:

• Place lettuce in large serving bowl; top decoratively with chicken, eggs, beans, potatoes and tomatoes.
• Refrigerate until ready to serve.
• Add dressing; toss to coat.

CHICKEN NIçOISE

Steps:

• Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
• Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
• Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

SHEET-PAN CHICKEN NIçOISE SALAD

Steps:

• Heat oven to 400°F.
• Place potatoes in large microwaveable bowl. Microwave on HIGH 5 min. Meanwhile, mix dressing and mustard until blended.
• Cover rimmed baking sheet with foil; spray with cooking spray. Add beans and 1 Tbsp. of the dressing mixture to potatoes; mix lightly. Spoon onto half of the prepared baking sheet. Place chicken on other half of baking sheet. Remove 2 Tbsp. of the remaining dressing mixture; brush onto chicken.
• Bake 20 min. or until chicken is done (165°F) and vegetables are tender. Transfer chicken to cutting board; cut into thin slices.
• Place lettuce in 4 serving bowls; top with chicken, cooked vegetables and remaining ingredients. Serve with remaining dressing mixture.

CHICKEN BREASTS NICOISE

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
• Remove and set aside.
• Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
• Add the tomatoes with their juice and crush lightly with a fork.
• Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
• Cook until reduced and thickened slightly, 8 to 10 minutes.
• Return the breasts to the skillet; reduce the heat to low.
• Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
• I like to serve this with rice and steamed runner beans.

GRILLED CHICKEN NICOISE

Steps:

• Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
• Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
• Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
• Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
• To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
• Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
• To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

CHICKEN PICCATA WITH NIçOISE OLIVES

Steps:

• In a large sieve rinse olives and drain well. Pit olives and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.
• In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side. Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil.
• Pour off any fat in skillet. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.
• Spoon sauce over chicken.

POULET NICOISE (CHICKEN WITH OLIVES)

Steps:

• 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.
• 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.
• 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.
• Stir in 1 tablespoons parsley and 1 teaspoons tarragon. Serve immediately.

CHICKEN NIçOISE

Steps:

• Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
• Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
• Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

CHICKEN NICOISE

Steps:

• Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
• Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes.
• Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.

CHICKEN NICOISE

Steps:

• Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet keep warm.Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling boil 5 minutes.Add chicken to skillet reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice.1 Serving: Calories 330 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 70mg Sodium 125mg Carbohydrate 32g (Dietary Fiber 2g) Protein 27g% Daily Value: Vitamin A 4% Vitamin C 46% Calcium 6% Iron 24%Diet Exchanges: 2 Starch, 3 Lean MeatBetty's TipNiçoise comes from the French phrase meaning "as prepared in Nice," referring to dishes prepared in the Riviera part of France. Niçoise dishes typically have tomatoes, olives, garlic and anchovies.

NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES

Steps:

• In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned. Transfer browned onions to a bowl. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken, in batches if necessary, and transfer to a plate.
• Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds. Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate. Bring the liquid to a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the mixture, uncovered, for 15 minutes, or until the breast pieces are tender, and transfer the breast pieces to a plate. Simmer the remaining chicken and onions for 15 minutes more, or until they are tender, transfer them to the plate, and discard the cheesecloth bag. Cook the sauce over moderately high heat, stirring, for 10 to 15 minutes, or until it is thickened, add the chicken, onions, olives, and lemon juice and cook the stew, covered, over very low heat for 3 minutes, or until it is heated through.

NICOISE CHICKEN STEW RECIPE

Steps:

• Preheat your oven to 325 F.
• Season each chicken piece with sea salt and freshly ground black pepper.
• Melt some cooking fat in an ovenproof casserole dish placed over a medium-high heat.
• Brown the chicken pieces for about 2 minutes on each side.
• Add the garlic to the casserole dish and cook until browned.
• Add the tomatoes, olives, chicken stock, rosemary, and thyme. Cover and place in the oven for 1 h.
• Add the basil and parsley, and place back in the oven, uncovered, for 45 minutes.