Sautéed Chicken Nicoise Recipe
Ingredients
| Chicken | 1 | |
| All purpose flour | 1 Tablespoon (Adjust Quantity As Needed) | |
| Vegetable oil | 3 Tablespoon (50 Milliliter) | |
| Onions | 2 , finely chopped | |
| Garlic | 2 Clove (10 gm), finely chopped | |
| Dry white wine | 1 Cup (16 tbs) (250 Milliliter) | |
| Tomato paste | 1 Tablespoon (15 Milliliter) | |
| Dried tarragon | 1 Teaspoon (5 Milliliter) | |
| Dried thyme | 1 Teaspoon (5 Milliliter) | |
| Bay leaf | 1 | |
| Black olives | 1 Cup (16 tbs) (250 Milliliter) | |
| Capers | 2 Tablespoon (25 Milliliter) | |
| Chopped fresh parsley | 3 Tablespoon (50 Milliliter) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 4327 Calories from Fat 2683
% Daily Value*
Total Fat 302 g464.3%
Saturated Fat 71 g354.8%
Trans Fat 0 g
Cholesterol 1124.9 mg375%
Sodium 4629.1 mg192.9%
Total Carbohydrates 91 g30.2%
Dietary Fiber 9.9 g39.6%
Sugars 14.1 g
Protein 289 g577.9%
Vitamin A 131.8% Vitamin C 195.1%
Calcium 58.2% Iron 146.7%
*Based on a 2000 Calorie diet
Directions
Season lightly with salt and pepper to taste; dust lightly with flour.
In large deep skillet, heat oil over medium high heat; brown chicken pieces on all sides.
Remove to plate.
Pour off all but 2 tbsp (25 mL) fat from pan.
Add onions and garlic; cook until tender and fragrant but not browned.
Add wine, tomato paste, tarragon, thyme, bay leaf, and salt and pepper to taste.
Return chicken to pan; bring to boil.
Reduce heat, cover and simmer gently for 30 minutes or until juices run clear when chicken is pierced and chicken is no longer pink inside.
Transfer chicken to serving platter and keep warm.
Remove bay leaf.
Add olives and capers to pan; cook over high heat, stirring constantly, until heated through and sauce is reduced to 3/4 cup (175 mL).
Pour over chicken; sprinkle with parsley.
Chef
