Poulet Nioise Chicken with Black Olives
Transport your taste buds to the sunny Mediterranean with this delicious Poulet Niçoise Chicken with Black Olives recipe. Juicy, bone-in chicken thighs are seared to golden perfection and simmered in a fragrant sauce of diced tomatoes, dry white wine, and chicken stock, infused with the earthy flavors of thyme and bay leaf. The dish is elevated by the briny richness of black olives, which add depth to every bite. Ready in under an hour, this one-pan wonder is an effortless yet elegant choice for a cozy weeknight dinner or an impressive meal for guests. Garnished with fresh parsley and perfect alongside crusty bread or roasted vegetables, this French-inspired chicken dish is a celebration of bold, rustic flavors that everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.75 cup black olives, pitted and halved
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip the chicken and cook for another 2-3 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes, dry white wine, and chicken stock. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Add the black olives, thyme sprigs, and bay leaf to the skillet. Stir to incorporate the flavors.
Return the chicken thighs to the skillet, skin-side up. Ensure the chicken is partially submerged in the sauce.
Reduce the heat to a gentle simmer, cover the skillet, and cook for 25-30 minutes until the chicken is cooked through and tender.
Remove the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot. Pair with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 17.8 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2547 mg | 54% | |
*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.
