Chicken Nicoise from Nice on the French Riviera, has all the traditional Mediterranean influences that make it a great dish. Olives, garlic, and tomato all blend for beautiful flavor and color. You only need one pan and a little time.
Ingredients
- 2 pieces chicken legs and thighs in once piece
- 1 box whole shallots or small pearl onions (6-10 shallots, or a quart container of pearl onions)
- 3 tbsp olive oil
- 2 medium onions sliced
- 1 green bell pepper diced
- 3-4 cloves garlic crushed and minced
- 1 can stewed tomatoes
- 1 tsp dried basil or 2 tbspn. chopped fresh basil
- 1 pinch saffron (optional)
- 2 tbsp tomato paste
- 15-20 whole pitted kalamata olives
- kosher salt salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to
350 °F - Heat 3 tbsp olive oil in large deep sided skillet with a tight fitting lid over medium heat. Season chicken pieces with kosher salt salt and freshly ground black pepper and sear until chicken gets a nice golden color on both sides, about 4 to 5 minutes per side. Remove chicken to a platter and reduce heat to medium.
- Add 2 medium onions sliced and 1 green bell pepperto the pan and sauté until the onions begin to soften, about 5-6 minutes.
- Add 3-4 cloves garlic crushed and minced and sauté for a further minute, stirring constantly. Remove the pan from heat and add 2 tbsp tomato paste, 1 can stewed tomatoes, 1 tsp dried basil or 2 tbspn. chopped fresh basil, 1 pinch saffron (optional) and 1 box whole shallots quartered. Stir to combine.
- Return the pan to heat and add the reserved chicken. Cover the pan and move to 350℉ pre-heated oven and bake for 30 minutes. After 30 minutes, turn the chicken over in the sauce. Add the 15-20 whole pitted kalamata olives and return the pan to the oven for a further 10-15 minutes.
- Serve with crusty French bread.
