Poulet Nicoise

By akselden

Ingredients

• 1 chicken, about 3 pounds, cut into serving pieces
• Salt and freshly ground pepper, to taste
• 1/4 cup olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 yellow squash, about 1 1/2 lb. total, quartered and sliced 1/4" thick
• 1/4 cup dry white wine
• 3 tbs. chopped fresh; flat leaf parsley
• 3 tsp. chopped fresh tarragon
• 5 plum tomatoes, seeded and quartered 1/4 cup dry-cured black olives, pitted
• 1 1/4 cups chicken stock

Preparation

Step 1

Season chicken with salt and pepper. In 5 1/2 quart, Dutch oven over medium high heat, warm oil. Add chicken, brown on all sides, about 7 minutes total. Transfer to plate.
Reduce heat to medium. Add onion, cook until softened, about 7 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs. parsley and 2 tsp. tarragon. Cook, stirring occasionally, until squash are soft but not browned, about 5 minutes.
Return chicken to pan; add tomatoes, olives and stock. Bring to a gently simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs. parsley and 1 tsp. tarragon. Serve immediately. Serves 4.