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One-Pan Chicken Niçoise
Bringing the bright, briny flavors of the French Riviera to your kitchen doesn't require hours at the stove. In this rustic skillet, boneless chicken thighs simmer gently in a fragrant white wine broth alongside sweet bell peppers, pearl onions, and kalamata olives. The combination of garlic and Italian herbs infuses the pan sauce with a punchy, savory character that's hard to resist. You'll want to serve it over a bed of hot rice to soak up every last drop of the rich, tangy liquid.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 ¼ cups dry white wine or chicken broth
- 4 boneless skinless chicken thighs (about 1 lb)
- 3 cloves garlic, finely chopped
- ½ cup frozen small whole onions (from 1-lb bag)
- 1 tablespoon Italian seasoning
- 2 medium bell peppers, sliced
- 6 pitted kalamata olives, chopped
- 2 cups hot cooked rice ( page 429 )
Instructions
- 1Heat 1/4 cup of the wine or broth to a boil in a large nonstick skillet. Add the chicken thighs and cook for about 5 minutes, turning them once, until the outside turns white. Transfer the chicken to a plate and cover to keep warm.
- 2Add the garlic, frozen onions, Italian seasoning, sliced bell peppers, chopped olives, and the remaining 1 cup of wine into the same skillet. Bring the mixture to a boil and let it cook vigorously for 5 minutes. Boiling the wine first helps cook off the harsh alcohol flavor while concentrating the savory notes.
- 3Return the chicken to the skillet and lower the heat to medium. Let everything simmer together for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the juices run clear. Serve the chicken and vegetable mixture over hot cooked rice.
Notes
- Swap: If you prefer not to cook with wine, extra chicken broth works perfectly as a substitute.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much.
Recipe Details
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