STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES
These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.
Provided by David
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
- Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 10.8 g, Cholesterol 136.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 39.4 g, SaturatedFat 5.7 g, Sodium 712.5 mg, Sugar 4.1 g
CHICKEN NIçOISE
Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
- In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
- Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.
Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g
CHICKEN BREASTS WITH OLIVES AND TOMATOES
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
- Preheat oven to 375 degrees.
- Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
- Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams
BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES
This robust stew is best in late winter or early spring, when there's still a lingering chill in the air. Tomatoes, olives, and red wine, hallmark flavors of the stew's southern-French provenance, make up its flavorful saucy base. Traditionally, it's made with a chuck roast, but I find that boneless short ribs yield a more succulent result. The tomatoes help thicken the sauce and add a deep sweetness. This time of year, rather than using mealy, out-of-season tomatoes, I opt for canned San Marzanos. If you can't find San Marzanos, look for another brand of Italian canned tomatoes.
Number Of Ingredients 20
Steps:
- Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
- Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
- Preheat the oven to 325°F.
- Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
- Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
- Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
- Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
- While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
- To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
- Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
- Turn the oven up to 400°F.
- Bring a large pot of heavily salted water to a boil.
- Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
- When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
- Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.
POULET NIçOISE (CHICKEN WITH BLACK OLIVES)
A fresh, delicious dish using chicken thighs, yellow squash, and fresh tarragon. My Grandmother (from France) served this to us and we (including my 8 year old son) loved it. The recipe was an inspiration from a William-Sonoma recipe and Grandma Hilda. This recipe, I serve, over rice. .
Provided by roxygibbs
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper. In an 8 quart Dutch oven over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 7 minutes total. Transfer to a plate.
- Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the squash, wine, 2 Tbs. of the parsley and 2 teaspoons of the tarragon. Cook, stirring occasionally, until the squash is soft but not browned, about 5 minutes.
- Return the chicken to the pan and add the tomatoes, olives and stock. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer until the chicken is cooked through, 25 to 30 minutes. Stir in the remaining 1 Tbs. parsley and 1 teaspoons tarragon. Serve immediately.
Nutrition Facts : Calories 357.9, Fat 17.3, SaturatedFat 3.2, Cholesterol 127.7, Sodium 330.8, Carbohydrate 13.7, Fiber 2.8, Sugar 6.1, Protein 33.8
CHICKEN NICOISE
From the July 2008 Williams-Sonoma catalog. Kalamata olives can be substituted. I also added red and green bell pepper slices.
Provided by Veghead
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
- Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 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 tbs parsley and teaspoons tarragon. Serve immediately.
Nutrition Facts : Calories 383.5, Fat 27.7, SaturatedFat 5.7, Cholesterol 55.7, Sodium 239.2, Carbohydrate 15.1, Fiber 3.4, Sugar 8.2, Protein 17.8
More about "nicoise chicken stew with tomatoes and black olives recipes"
NICOISE CHICKEN STEW - PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES RECIPE
From recipeland.com
4.4/5 (8)Total Time 1 hrServings 10Calories 345 per serving
NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Soups, Stews And Chili
NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
From cookingindex.com
MEDITERRANEAN NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
From shutterstock.com
POULET NIçOISE | WILLIAMS SONOMA
From williams-sonoma.com
NICOISE CHICKEN STEW | PALEO LEAP | RECIPE | PALEO STEW, STEW …
From pinterest.com
CHICKEN STEW WITH TOMATOES, ORANGES, AND OLIVES
From louisiana.kitchenandculture.com
FREE ART PRINT OF NICOISE CHICKEN STEW
From freeart.com
NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
From recipenet.org
CHICKEN WITH TOMATOES AND BLACK OLIVES - A MOTHER IN ISRAEL
From amotherinisrael.com
NICOISE CHICKEN STEW | PALEO LEAP | RECIPE | STEW RECIPES, HEARTY ...
From pinterest.ca
NICOISE CHICKEN STEW STOCK IMAGE. IMAGE OF CLOSE, NICOISE
From dreamstime.com
MEDITERRANEAN NICOISE CHICKEN STEW WITH TOMATOES AND BLACK …
From canstockphoto.com
CHICKEN STEW WITH BLACK OLIVES- A ROMANIAN VERSION
From thebossykitchen.com
CHICKEN NIçOISE | CHICKEN.CA
From chicken.ca
NICOISE CHICKEN STEW RECIPE #FOOD #RECIPES
From easy-dishesrecipes.blogspot.com
NICOISE CHICKEN STEW STOCK IMAGE. IMAGE OF VEGETABLES - 89831681
From dreamstime.com
ASTRAY RECIPES: VEAL STEW NICOISE
From astray.com
CHICKEN NICOISE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
NICOISE CHICKEN STEW PICTURE | K46277704 | FOTOSEARCH
From fotosearch.com
CHICKEN NICOISE
From clovegarden.com
WHAT ARE NIçOISE OLIVES? - THE SPRUCE EATS
From thespruceeats.com
NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
From americanrecipes.eu
STEWED CHICKEN NIçOISE RECIPE | MYRECIPES
From myrecipes.com
OLIVES NICOISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST CHICKEN BLACK OLIVES RECIPES - YUMMLY
From yummly.com
20 RECIPES THAT USE A CAN OF BLACK OLIVES | ALLRECIPES
From allrecipes.com
"NICOISE CHICKEN STEW" BY Александр Мычко - MOSTPHOTOS
From mostphotos.com
NICOISE CHICKEN STEW RECIPE - MEALPLANNERPRO.COM
From mealplannerpro.com
FRENCH NICOISE CHICKEN STEW RECIPE - RECIPEZAZZ.COM
From recipezazz.com
NICOISE CHICKEN STEW - MASTERCOOK
From mastercook.com
ASTRAY RECIPES: NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
From astray.com
You'll also love