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Poulet Niçoise

Prepared in the style of Nice, in southern France, this one-pot chicken dish combines favorite ingredients of the region, including fresh tarragon, yellow squash and dry-cured black olives.

Ingredients:

  • 1 chicken, about 3 lb., 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 inch 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

Directions:

Season the chicken with salt and pepper. In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 7 minutes total. Transfer to a plate.

Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the squash, wine, 2 Tbs. of the parsley and 2 tsp. of the tarragon. Cook, stirring occasionally, until the squash is soft but not browned, about 5 minutes.

Return the chicken to the pan and add the tomatoes, olives and stock. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer until the chicken is cooked through, 25 to 30 minutes. Stir in the remaining 1 Tbs. parsley and 1 tsp. tarragon. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.