Poulet Nicoise Chicken with Olives

Transform dinner into a Mediterranean masterpiece with this vibrant Poulet Niçoise Chicken with Olives recipe. Featuring tender, golden-brown chicken thighs simmered in a fragrant tomato-based sauce infused with dry white wine, fresh thyme, and rosemary, this dish is brimming with bold, sunny flavors. Kalamata olives, capers, and garlic add briny, savory depth, perfectly complementing the sweetness of diced tomatoes and caramelized onions. Ready in just over an hour, this one-pan wonder is ideal for lazy weeknights or elegant gatherings alike. Serve it with crusty bread to soak up the rich sauce, or pair it with roasted vegetables or fluffy rice for a complete, hearty meal. Packed with wholesome ingredients and packed with flavor, Poulet Niçoise offers a taste of Provence in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 pieces garlic cloves, minced
• 4 large tomatoes, chopped
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 1 tablespoon fresh thyme leaves
• 2 pieces fresh rosemary sprigs
• 1 piece bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.

Step 5

Stir in the chopped tomatoes and cook for 3-4 minutes until they begin to break down and release their juices.

Step 6

Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Add the chicken stock, kalamata olives, capers, thyme, rosemary sprigs, and bay leaf to the skillet. Stir to combine.

Step 8

Return the chicken thighs to the skillet, arranging them skin-side up. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Step 9

Remove the rosemary sprigs and bay leaf from the dish before serving.

Step 10

Garnish with fresh parsley and serve Poulet Nicoise hot with crusty bread, rice, or roasted vegetables.

Nutrition Facts

Serving size	(2637.0g)

Amount per serving	% Daily Value*
Calories	3171.7

Total Fat 227.9g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 750.3mg	0%
Sodium 6844.9mg	0%
Total Carbohydrate 68.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 26.9g
Protein 187.6g	0%

Vitamin D 0IU	0%
Calcium 441.4mg	0%
Iron 19.0mg	0%
Potassium 3966.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 24.4%

Carbs: 9.0%