Best Nicoise Chicken Stew Recipes

Nicoise Chicken Stew with Tomatoes and Black Olives image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

3-pound chicken, cut into 8 serving pieces
3 tablespoons olive oil
12 small white onions, peeled
1/2 teaspoon dried thyme or 1 sprig fresh thyme
1/4 cup shallot, minced
2 garlic cloves, minced
2 (2-pound) cans Italian plum tomatoes, drained and chopped, reserving liquid from one can
1/2 cup dry white wine
Cheesecloth bag containing 6 parsley stems, 1 bay leaf and 6 peppercorns
2/3 cup pitted black Nicoise olives
Fresh lemon juice to taste

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 image

Provided by @MakeItYours

Number Of Ingredients 11

2 lbs. chicken pieces;
10 garlic cloves, peeled;
25 to 30 nicoise olives;
28 oz. diced tomatoes;
2 cups chicken stock;
2 tbsp. fresh rosemary, minced;
2 tbsp. fresh thyme, minced;
2 tbsp. fresh basil, minced;
2 tbsp. fresh parsley, minced;
Cooking fat;
Sea salt and freshly ground black pepper;

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.