Chicken Stew Niçoise Recipes

Ingredients :

30 ml olive oil

1.5 kg chicken, cut into 8 pieces

6 small onions or shallots, peeled

2 cloves garlic, minced

900 g fresh tomatoes, peeled, seeded and chopped, or the same quantity of canned tomatoes, drained and broken up.

180 ml white wine

5 ml chopped fresh marjoram

Bouquet garni (sprigs thyme, 1 bay leaf, 3 parsley stalks)

120 g pitted black olives

lemon juice

salt and pepper

1. Heat half the oil in a large sauté pan or heat proof casserole.
2. Add the chicken, skin side down, in one layer.
3. Cook over moderate heat until golden brown on both sides, turning once.
4. Transfer chicken to a plate and add the remaining oil to the pan if necessary.
5. Add the onions and cook, turning often to brown evenly.
6. Add garlic and cook 1 minute.
7. Add tomatoes, wine and marjoram.
8. Tie the bouquet garni ingredients with string and add along with the salt and pepper.
9. Bring the liquid to the boil and return the chicken to the pan.
10. Cover and simmer for 20 minutes.
11. Uncover the pan and continue to simmer for another 15-20 minutes or until the chicken is tender.
12. Remove chicken breasts earlier if they cook before the rest of the chicken.
13. When all the chicken is cooked, remove it and the onions to a serving dish.
14. Remove the bouquet garni and add the olives to the sauce.
15. Cook the sauce rapidly to reduce it, stirring constantly, about 5 minutes.
16. Add lemon juice if desired and pour over the chicken to serve.

Serves 4 - 6

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