Poulet Nicoise Chicken With Olives Recipes

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.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Steps:

• Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
• Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
• Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
• Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
• Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

POULET NICOISE RECIPE

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

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.