How to Make Poulet Nieoise

This Dutch oven meal creates chicken so tender you'd swear it was made in a modern crock pot. If you favor veggies with fork tender chicken, this is the perfect meal for you.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 lb. chicken, cut up into serving size pieces
• 1/4 cup Olive Oil
• 1 Yellow Onion, diced
• 2 Garlic Cloves, minced
• 3 Yellow Squash (about 1 1/2 pounds) quartered & sliced.
• 1/4 cup Dry White Wine
• 3 Tablespoons Flat Leaf Parsley, chopped
• 3 Tablespoons Tarragon, chopped
• 5 Plum Tomatoes, seeded & quartered
• 1/4 cup Dry-Cured Black Olives, pitted
• 1 1/4 cups of Chicken Stock
• Salt
• Ground pepper

1. Season the chicken with salt & pepper, as much as you desire. In a 5 1/2 quart Dutch Oven, over medium heat, warm the oil. Add chicken & brown it on all sides for around 7 minutes. Transfer the chicken to a plate.
2. Reduce the heat to medium, add the onion and cook it until it is soft. Add the garlic and cook a few minutes more. Add the squash, wine, 2 Tablespoons of parsley and 2 tablespoons of tarragon. Cook and stir occasionally, at least until the squash is soft but not brown.
3. Return the chicken to the pan and add the tomatoes, olives, and chicken stock. Bring it to a simmer, then reduce the heat to low.
4. Cover and simmer until the chicken is cooked through, about 25 to 30 minutes. Stir in 1 tablespoon of parsley and 1 teaspoon of tarragon. Serve immediately.

Tips & Warnings

• Make sure the chicken is cooked through and the inside is not pink.