This Chicken Niçoise is inspired by the sun-soaked flavors of Nice on the French Riviera, where simple ingredients come together to create unforgettable dishes. Brimming with classic Mediterranean influences, this rustic one-pan meal combines tender chicken with fragrant garlic, ripe tomatoes, and briny olives for a rich, savory sauce that is both vibrant and comforting. Best of all, it requires minimal preparation and only a single pan, making cleanup a breeze.
Ingredients
- 2 chicken drumsticks and thighs or thighs and breasts
- 1 tbsp olive oil
- 2-3 whole shallots or 3/4 cup pearl onions
- 1 medium sliced or chopped onion
- 1/2 green bell pepper, diced
- 2-3 cloves finely chopped garlic
- 2 tbsp tomato paste
- 1 14 oz can stewed tomatoes
- 1 tsp dried basil or 2 tbsp chopped fresh basil
- 1 pinch saffron (optional)
- 10-15 whole pitted kalamata olives
- kosher salt salt and freshly ground black pepper
Instructions
Gather all ingredients before starting recipe.
- Heat 1 tbsp olive oil in a large, deep-sided skillet with a tight-fitting lid over medium heat. Season 2 chicken drumsticks and thighs with kosher salt salt and freshly ground black pepper. Add the chicken and sear until it develops a nice golden color on both sides, about 4 to 5 minutes per side. Remove the chicken to a platter and reduce the heat to medium.
- Add 2-3 whole shallots, quartered, 1 medium sliced or chopped onion and 1/2 green bell pepper, diced to the pan and sauté until the onions begin to soften, about 5-6 minutes.
- When the onions have become soft, add 2-3 cloves finely chopped garlic and sauté for a further minute, stirring constantly.
- Remove the pan from heat and add 2 tbsp tomato paste, 1 14 oz can stewed tomatoes, 1 tsp dried basil or 2 tbsp chopped fresh basil and 1 pinch saffron (optional) Stir to combine.
- Return the pan to heat and add the reserved chicken. Reduce heat to medium low, cover the pan and gently simmer for about 30 minutes, or until the chicken has cooked through.
- Add 10-15 whole pitted kalamata olives and cook for a further 10-15 minutes. Serve with crusty French bread.
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