Poulet à la Niçoise

Name: Poulet à la Niçoise
Yield: For 6 People
Cuisine: France
Ingredients: ½ cup black olives (Nice’s unpitted olives or pitted oil-cured olives); 1 4-pound chicken, cut into serving pieces; juice of 1 lemon; 2 teaspoons thyme; salt; 4 onions, minced; freshly ground black pepper; 5 tomatoes, quartered, or 1⅔ cups canned; ½ cup chopped parsley or basil; 2 garlic cloves, peeled; 2 bay leaves; ½ cup chopped lean salt pork; ½ cup dry white wine; 5 tablespoons olive oil

Chicken Cooked with Onion, Tomato, Olives, and White Wine

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is an uncomplicated dish that is light and refreshing. It can be made ahead of time and reheated, so that all the flavors are absorbed by the chicken. Serve it with Fenouil Braisé, Courgettes Râpées, Févettes à la Verdure or Épinards aux Pignons.

Ingredients

Europe
France
Dinner
Gluten-free
Mediterranean

Ingredients

Method