Chicken Nicoise Food

CHICKEN BREASTS NICOISE

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
• Remove and set aside.
• Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
• Add the tomatoes with their juice and crush lightly with a fork.
• Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
• Cook until reduced and thickened slightly, 8 to 10 minutes.
• Return the breasts to the skillet; reduce the heat to low.
• Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
• I like to serve this with rice and steamed runner beans.

GRILLED CHICKEN NICOISE

Steps:

• Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
• Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
• Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
• Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
• To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
• Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
• To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

SALAD NICOISE

Steps:

• Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely.
• Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside.
• Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve.

CHICKEN NICOISE SALAD

Steps:

• Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
• Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
• Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
• In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

SPRING CHICKEN NIçOISE

Steps:

• Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
• Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

CHICKEN SALAD NIçOISE

Steps:

• Place potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain and cool potatoes, then peel and cut into thin wedges. Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. Pour into a strainer, run under cold water and then pat dry. For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. Whisk in oil a little at a time until well mixed, and season with salt and pepper. In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. Toss with dressing. Garnish with egg and tomato wedges. If desired, serve on lettuce-lined plates.

CHICKEN PICCATA WITH NIçOISE OLIVES

Steps:

• In a large sieve rinse olives and drain well. Pit olives and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.
• In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side. Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil.
• Pour off any fat in skillet. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.
• Spoon sauce over chicken.

CHICKEN NICOISE SALAD RECIPE

Steps:

• Place lettuce in large serving bowl; top decoratively with chicken, eggs, beans, potatoes and tomatoes.
• Refrigerate until ready to serve.
• Add dressing; toss to coat.

CHICKEN NICOISE

Steps:

• Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
• Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes.
• Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.

NIçOISE CHICKEN SALAD

Steps:

• Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
• Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
• Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.

POULET NICOISE (CHICKEN WITH OLIVES)

Steps:

• Season chicken with salt and pepper. In 5 1/2 quart Dutch oven over medium-high heat, warm oil. Add chicken, brown on all sides, about 7 minutes total. Transfer to plate.
• Reduce heat to medium. Add onion; cook until softened, about 7 minutes. Add garlic; cook 2 minutes more. Add squash; wine, 2 tablespoons parsley and 2 teaspoons tarragon. Cook, stirring occasionally, until squash are soft but not browned, about 5 minutes.
• Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken in cooked through, 25-30 minutes.
• Stir in 1 tablespoons parsley and 1 teaspoons tarragon. Serve immediately.

CHICKEN NIçOISE

Steps:

• Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
• In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
• Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

CHICKEN NICOISE SALAD

Steps:

• Prepare Dijon Vinaigrette.
• Place potatoes and enough water to cover in 2 qt saucepan.
• Heat to boiling.
• Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
• Stir in green beans.
• Cook 5 minutes longer; drain.
• Cover and refrigerate until chilled.
• Arrange lettuce on large serving platter.
• Top with chicken.
• Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
• Drizzle with vinaigrette.

CHICKEN NIçOISE

Steps:

• Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
• Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
• Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

SHEET-PAN CHICKEN NIçOISE SALAD

Steps:

• Heat oven to 400°F.
• Place potatoes in large microwaveable bowl. Microwave on HIGH 5 min. Meanwhile, mix dressing and mustard until blended.
• Cover rimmed baking sheet with foil; spray with cooking spray. Add beans and 1 Tbsp. of the dressing mixture to potatoes; mix lightly. Spoon onto half of the prepared baking sheet. Place chicken on other half of baking sheet. Remove 2 Tbsp. of the remaining dressing mixture; brush onto chicken.
• Bake 20 min. or until chicken is done (165°F) and vegetables are tender. Transfer chicken to cutting board; cut into thin slices.
• Place lettuce in 4 serving bowls; top with chicken, cooked vegetables and remaining ingredients. Serve with remaining dressing mixture.

ANY WAY NIçOISE

Steps:

• Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
• Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
• Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
• To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
• Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.