From Nice on the French Riviera, Chicken Nicoise 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.

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  • Course Chicken
  • Cuisine French
  • Keyword Delicious, Flavor, Saucy, Week Night Dinner
Servings Prep Time Cook Time
2 people 15 minutes 60 minutes
Passive Time Total Time
1 hour 15 minutes
Servings Prep Time Cook Time
2 people 15 minutes 60 minutes
Passive Time Total Time
1 hour 15 minutes
Degree of Difficulty
Easy
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 tbspn 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 tbspn tomato paste
  • 15-20 whole pitted kalamata olives
  • kosher salt salt and freshly ground black pepper to taste
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 350°
  3. Heat oil in large sauté pan over medium heat. Season chicken pieces with kosher salt 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.
  4. Add sliced onions and diced green bell pepper and to the pan and sauté until the onions begin to soften, about 5-6 minutes.
  5. Add grated garlic and sauté for a further minute, stirring constantly. Remove the pan from heat and add tomato paste, chopped tomato and quartered shallots. Stir to combine.
  6. 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 olives and return the pan to the oven for a further 10-15 minutes.
  7. Serve with crusty French bread.

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