Poulet Nicoise Chicken With Olives Recipes

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CHICKEN NIçOISE



Chicken Niçoise image

Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 1/4 cups dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4 boneless skinless chicken thighs (1 pound)
3 garlic cloves, finely chopped
1/2 cup frozen pearl onions
1 tablespoon Italian seasoning
2 medium bell peppers, sliced
6 Kalamata olives, pitted and chopped
2 cups hot cooked rice

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.

Nutrition Facts : Calories 245, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg

POULET NICOISE (CHICKEN WITH OLIVES)



Poulet Nicoise (Chicken With Olives) image

Make and share this Poulet Nicoise (Chicken With Olives) recipe from Food.com.

Provided by KathyP53

Categories     Whole Chicken

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

CHICKEN WITH CAULIFLOWER AND OLIVES



Chicken With Cauliflower and Olives image

I found this recipe on about.com and tucked it away here for safe-keeping. It's originally called: Poulet au Choufleur. My family is from France, so I'm always on the lookout for a good French-inspired dish. NOTE: Marinate the chicken at least one hour or overnight.

Provided by Mama2boys

Categories     One Dish Meal

Time 1h15m

Yield 4

Number Of Ingredients 9

4 bone-in chicken breasts
1 teaspoon honey
1 small shallot, very finely chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 cup nicoise olive, cut in half and pitted
4 -5 garlic cloves, germ removed and thinly sliced
1 small head cauliflower, broken into florets
salt & freshly ground black pepper

Steps:

  • Prepare the marinade: mix the honey, shallot, olive oil, lemon juice, olives and garlic together.
  • Place the chicken breasts in a glass baking dish. Pour the marinade over the chicken, turning to completely coat. Marinate at least 1 hour or overnight.
  • Preheat the oven to 475°F.
  • Remove the chicken from the refrigerator. Place the cauliflower florets around the chicken and spoon over the marinade. Season with salt and pepper.
  • Place in oven and bake for 20 minutes. Reduce heat to 375F and roast for another 25-35 minutes or until the chicken is done.
  • To serve:.
  • Place a chicken breast on each of 4 plates. Add some of the cauliflower and spoon over the sauce. Serve.

Nutrition Facts : Calories 520.9, Fat 40.5, SaturatedFat 7.6, Cholesterol 92.8, Sodium 113, Carbohydrate 7.9, Fiber 1.8, Sugar 3.4, Protein 31.9

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

POULET NICOISE RECIPE



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

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