POULET NICOISE

POULET NICOISE image

Categories Poultry

Yield 4 people

Number Of Ingredients 12

Previous Next

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.