Poulet Nicoise Chicken with Olives

Nutriscore Rating: 70/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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)

📝 Instructions

10 steps

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

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

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.

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.

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

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.

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

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.

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

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

Nutrition Facts

1 serving (582.5g)

Calories		622
% Daily Value*
Total Fat		41.4 g	53%
	Saturated Fat	9.9 g	50%
	Polyunsaturated Fat	0.0 g
Cholesterol		127 mg	42%
Sodium		1333 mg	58%
Total Carbohydrate		17.5 g	6%
	Dietary Fiber	5.2 g	19%
	Total Sugars	7.0 g
Protein		33.8 g	68%
Vitamin D		0.0 mcg	0%
Calcium		107 mg	8%
Iron		4.1 mg	23%
Potassium		948 mg	20%

*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: 1493 cal (64.5%%)

Protein: 539 cal (23.3%%)

Carbs: 284 cal (12.3%%)