Chicken Nice Style
Transport your taste buds to the sunny shores of the French Riviera with this "Chicken Nice Style" recipe, a rustic yet refined dish inspired by the flavors of Provence. Tender, golden-seared chicken thighs are simmered in a luscious medley of ripe tomatoes, briny black olives, dry white wine, and fragrant herbs like thyme and bay leaf. This one-pan wonder is enriched with the savory depth of sautéed onions and garlic, creating a sauce that's perfect for sopping up with crusty bread or serving over rice. Ready in just an hour, this recipe strikes the perfect balance between simplicity and elegance, making it an ideal centerpiece for weeknight dinners or casual entertaining. Garnished with a sprinkle of fresh parsley, "Chicken Nice Style" delivers a burst of vibrant Mediterranean flavors in every bite.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 4 medium ripe tomatoes, diced
- 20 pieces pitted black olives
- 0.5 cup dry white wine
- 0.5 cup low-sodium chicken broth
- 3 pieces fresh thyme sprigs
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
Directions
Step 1
Pat the chicken thighs dry with paper towels and season them on both sides with salt and ground black pepper.
Step 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip them and cook for an additional 2 minutes. Remove the chicken from the pan and set aside.
Step 3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and sauté for 3-4 minutes until softened. Then, stir in the minced garlic and sauté for another 30 seconds until fragrant.
Step 4
Add the diced tomatoes to the skillet and cook for 5 minutes, allowing them to break down and release their juices.
Step 5
Stir in the white wine, scraping the bottom of the pan to deglaze and incorporate any browned bits. Let the wine simmer for 2 minutes.
Step 6
Add the chicken broth, thyme sprigs, bay leaf, and olives to the skillet, stirring well to combine.
Step 7
Nestle the seared chicken thighs back into the skillet, skin-side up, making sure they are partially submerged in the sauce.
Step 8
Cover the skillet with a lid, reduce the heat to low, and let the dish simmer gently for 30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C).
Step 9
Remove the skillet from the heat, discard the thyme sprigs and bay leaf, and adjust seasoning with additional salt and pepper if needed.
Step 10
Sprinkle the dish with fresh chopped parsley for garnish and serve hot. This pairs beautifully with crusty bread, rice, or roasted potatoes.
Nutrition Facts
| Serving size | (1726.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2061.9 |
| Total Fat 150.7g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 2186.4mg | 0% |
| Total Carbohydrate 51.0g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 23.6g | |
| Protein 117.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 205.7mg | 0% |
| Iron 40.8mg | 0% |
| Potassium 2906.0mg | 0% |
Source of Calories