Best Poulet Nicoise Recipes

Poulet Nicoise (Chicken With Olives) image

Provided by KathyP53

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 564.8, Fat 36.7, SaturatedFat 10.3, Cholesterol 160.4, Sodium 483.9, Carbohydrate 13.3, Fiber 3.4, Sugar 6.2, Protein 42.5

Poulet Nicoise Recipe image

Provided by Bigeasy110

Number Of Ingredients 12

1 Chicken @ 3lbs, cut into serving pieces
Salt and freshly ground pepper, to taste
1/4 Cup of Olive Oil
1 Yellow Onion, diced
2 Garlic Cloves, minced
3 Yellow Squash, about 1-1/2lb total, quartered and sliced 1/4" thick
1/4 Cup of Dry White Wine
3 Tblsp choped fresh flat leaf parsley
3 Tsp chopped fresh tarragon
5 Plum tomatoes, seeded adn quartered
1/4 Cup of dry cured black loives, pitted
1/1 /4 Cups of Chicken Broth

Steps:

Season chicken with salt and pepper. In 5-1/2qt Dutch oven over medium high heat, warm oil. Add chicken, brown on all sides, about 7 minute total. transfer to plate. Reduce heat to medium. Add onion, cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 Tblsp parsley and 2 Tsp of tarragon. Cook, stirring occasionally, until squash is 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 is cooked through, 25-30 minutes. stir in 1 Tblsp of parsley and 1 Tsp Tarragon. Serve Immediately. Serves 4

POULET NICOISE image

Categories Poultry

Yield 4 people

Number Of Ingredients 12

1 chicken, about 3lb cut into serving pieces
sald 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" thinck
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

Steps:

Season chicken with salt and pepper. In 51/2-qt. 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 Tbs parsley and 2 tps. 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 adn simmer until chicken is cooked through, 25 - 30 minutes. Stir in 1 Tbs. parsley and 1 tsp. tarragon. Serve immediately.