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Chicken Niçoise
This quick chicken skillet brings the bright flavors of the French Riviera straight to your dinner table. Boneless skinless chicken thighs simmer gently in a fragrant white wine broth alongside sweet bell peppers, pearl onions, and briny kalamata olives. It makes a fantastic weeknight meal when served over a bed of hot cooked rice to soak up the savory pan sauce. The combination of garlic, Italian herbs, and olives gives the dish a punchy, rustic character.
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 one quarter 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.
- 2Place the garlic, frozen onions, Italian seasoning, sliced bell peppers, chopped olives, and the remaining one cup of wine into the same skillet. Bring the mixture to a boil and let it cook vigorously for 5 minutes.
- 3Place the chicken back into 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. Spoon the chicken and vegetable mixture over hot cooked rice to serve.