RCI-MT.004.0214.001
Chicken Niçoise
Chicken Niçoise] from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Cook Time: 45 minutes Serves: 4
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- boneless and skinless chicken thighs or breasts4 unit
- non-fat chicken broth1¼ cups
- garlic3 cloveschopped
- ½ cup
- 1 tablespoon
- green bell peppers2 mediumseeded and sliced
- kalamata olives6 unitpitted and chopped
- cooked rice or noodles (optional)1 unit
Method
1
Pat the chicken thighs or breasts dry with paper towels and season lightly with salt and pepper on both sides.
2
Heat a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on both sides, approximately 4-5 minutes per side.
9 minutes
3
Remove the chicken from the skillet and set aside on a plate.
4
Add the chopped garlic and small white onions to the same skillet and sauté for 2-3 minutes until fragrant and beginning to soften.
3 minutes
5
Pour in the non-fat chicken broth and stir in the Italian seasoning, scraping up any browned bits from the bottom of the skillet.
6
Return the seared chicken to the skillet and add the sliced green bell peppers. Bring the liquid to a simmer, reduce heat to medium-low, and cook covered for 15-18 minutes until the chicken is cooked through and vegetables are tender.
17 minutes
7
Stir in the pitted and chopped kalamata olives and cook uncovered for an additional 2 minutes to warm through and allow flavors to meld.
8
Taste and adjust seasoning with salt and pepper as needed. Serve the chicken and sauce over cooked rice or noodles if desired.