Best 12 Poulet Nicoise Recipes

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"Poulet Nicoise" is a classic French dish that is believed to have originated in the region of Nice, France. This delectable recipe combines flavorful, juicy chicken with a vibrant sauce made from fresh herbs, aromatic vegetables, and tangy olives, creating a dish that is not only delicious but also visually appealing. Whether you're an experienced chef or a home cook looking to impress your family and friends, this guide will lead you through the steps of creating the perfect "Poulet Nicoise," providing you with culinary tips and tricks to ensure a successful and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN NIçOISE



Chicken Niçoise image

Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 1/4 cups dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4 boneless skinless chicken thighs (1 pound)
3 garlic cloves, finely chopped
1/2 cup frozen pearl onions
1 tablespoon Italian seasoning
2 medium bell peppers, sliced
6 Kalamata olives, pitted and chopped
2 cups hot cooked rice

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.

Nutrition Facts : Calories 245, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg

SPRING CHICKEN NIçOISE



Spring Chicken Niçoise image

Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving

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.

SALAD NICOISE



Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories     Salad     Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  • In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

NIçOISE CHICKEN SALAD



Niçoise chicken salad image

We've given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that's also rich in fibre, folate, vitamin c, iron and three of your five-a-day

Provided by Good Food team

Categories     Lunch

Time 25m

Number Of Ingredients 14

2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove , grated
⅓ small pack basil , leaves chopped
3 pitted black Kalamata olive , rinsed and chopped
2 skinless chicken breasts
1 tsp rapeseed oil
250g new potatoes , thickly sliced
200g fine green beans
½ red onion , very finely chopped
14 cherry tomatoes , halved
6 romaine lettuces leaves, torn into bite-sized pieces
6 pitted black Kalamata olive , rinsed and halved

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.

Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

ANY WAY NIçOISE



Any Way Niçoise image

Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Provided by Anna Stockwell

Categories     Bon Appétit     Dinner     Salad     Summer     Egg     Lemon Juice     Lentil     Quick and Healthy     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

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.

POULET NICOISE (CHICKEN WITH OLIVES)



Poulet Nicoise (Chicken With Olives) image

Make and share this Poulet Nicoise (Chicken With Olives) recipe from Food.com.

Provided by KathyP53

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 (3 lb) whole chickens, cut into serving pieces
salt
fresh ground black pepper
1 yellow onion, diced
2 garlic cloves, minced
3 yellow squash, quartered and sliced 1/4-inch thick (1 1/2 lb.)
1/4 cup dry white wine
3 tablespoons chopped fresh flat-leaf parsley
3 teaspoons chopped fresh tarragon
5 plum tomatoes, seeded and quartered
1/4 cup dry-cured black olives, pitted
1 1/4 cups chicken broth

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.

Nutrition Facts : Calories 564.8, Fat 36.7, SaturatedFat 10.3, Cholesterol 160.4, Sodium 483.9, Carbohydrate 13.3, Fiber 3.4, Sugar 6.2, Protein 42.5

PORTOBELLO "PIZZA" NICOISE



Portobello

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 cloves garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 anchovy fillets, mashed with a fork
1/2 cup fresh basil leaves, finely chopped
1/3 cup Nicoise olives, pitted
1 tablespoon capers, drained
Pinch crushed red pepper flakes
1 red bell pepper
1 yellow bell pepper
2 cups grape tomatoes
4 large portobello mushrooms, stems removed
Canola oil, for brushing
6 ounces soft goat cheese

Steps:

  • Chop the garlic cloves, then sprinkle with some salt and smear to a paste, using the side of your knife blade. Transfer the garlic paste to a bowl and stir in the vinegar. Slowly whisk in the olive oil until emulsified. Fold in the anchovies, basil, olives, capers and pepper flakes. Taste and season with salt and pepper. Let sit at room temperature while you grill the vegetables.
  • Heat a grill to high. Brush the red and yellow peppers with oil and season with salt and pepper. Grill, covered, until charred on all sides and soft, 3 to 4 minutes per side. Remove the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Meanwhile, put the tomatoes in a grill basket and grill, covered, tossing occasionally, until charred in spots and softened, about 5 minutes. Set aside.
  • Brush the portobellos with canola oil and season on both sides with salt and pepper. Grill on both sides, covered, until a paring knife inserted in the center meets no resistance, 3 to 5 minutes per side. While the portobellos are cooking, peel, seed and thinly slice the peppers.
  • Turn the portobellos gill-side up and top each with some of the goat cheese. Grill, covered, until the cheese softens, about 2 minutes. Transfer to a platter and top each mushroom with some tomatoes and peppers. Spoon a generous amount of dressing over each "pizza" and serve warm.

Nutrition Facts : Calories 391 calorie, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 35 milligrams, Sodium 672 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 7 grams

ROASTED COD NICOISE



Roasted Cod Nicoise image

Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."

Provided by Ellie Krieger

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 4

Number Of Ingredients 13

cooking spray
1 ½ pounds small new red potatoes, cut into 1-inch chunks
2 tablespoons olive oil, divided
¼ teaspoon salt
8 ounces thin French-style green beans, trimmed
1 ½ teaspoons coarse-ground Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 (6 ounce) cod fillets
3 tablespoons prepared black olive tapenade
6 lemon wedges, or to taste
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
  • Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
  • Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
  • Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
  • Serve with lemon wedges, tomatoes, and parsley.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g

CHICKEN NIçOISE



Chicken Niçoise image

Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine or chicken broth (from 32-oz carton)
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice

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.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

POULET NIçOISE (CHICKEN WITH BLACK OLIVES)



Poulet Niçoise (Chicken With Black Olives) image

A fresh, delicious dish using chicken thighs, yellow squash, and fresh tarragon. My Grandmother (from France) served this to us and we (including my 8 year old son) loved it. The recipe was an inspiration from a William-Sonoma recipe and Grandma Hilda. This recipe, I serve, over rice. .

Provided by roxygibbs

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs (about 6 thighs, remove fat)
salt & freshly ground black pepper, to taste
1/4 cup olive oil
2 yellow onions, diced (about 1 1/2 cups)
2 garlic cloves, minced
3 yellow squash, about 2 lbs. total, quartered and sliced 1/4 inch thick (skin on)
1/2 cup dry white wine
3 tablespoons chopped fresh flat-leaf parsley (ran out of flat, used curley, too)
3 teaspoons chopped fresh tarragon
6 plum tomatoes, seeded and quartered
1/2 cup dry-cured black olives, pitted and quartered
1 1/2 cups chicken stock

Steps:

  • Season the chicken with salt and pepper. In an 8 quart Dutch oven over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 7 minutes total. Transfer to a plate.
  • Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the squash, wine, 2 Tbs. of the parsley and 2 teaspoons of the tarragon. Cook, stirring occasionally, until the squash is soft but not browned, about 5 minutes.
  • Return the chicken to the pan and add the tomatoes, olives and stock. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer until the chicken is cooked through, 25 to 30 minutes. Stir in the remaining 1 Tbs. parsley and 1 teaspoons tarragon. Serve immediately.

Nutrition Facts : Calories 357.9, Fat 17.3, SaturatedFat 3.2, Cholesterol 127.7, Sodium 330.8, Carbohydrate 13.7, Fiber 2.8, Sugar 6.1, Protein 33.8

POULET NICOISE RECIPE



Poulet Nicoise Recipe image

Provided by Bigeasy110

Number Of Ingredients 12

1 Chicken @ 3lbs, cut into serving pieces
Salt and freshly ground pepper, to taste
1/4 Cup of Olive Oil
1 Yellow Onion, diced
2 Garlic Cloves, minced
3 Yellow Squash, about 1-1/2lb total, quartered and sliced 1/4" thick
1/4 Cup of Dry White Wine
3 Tblsp choped fresh flat leaf parsley
3 Tsp chopped fresh tarragon
5 Plum tomatoes, seeded adn quartered
1/4 Cup of dry cured black loives, pitted
1/1 /4 Cups of Chicken Broth

Steps:

  • Season chicken with salt and pepper. In 5-1/2qt Dutch oven over medium high heat, warm oil. Add chicken, brown on all sides, about 7 minute total. transfer to plate. Reduce heat to medium. Add onion, cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 Tblsp parsley and 2 Tsp of tarragon. Cook, stirring occasionally, until squash is 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 is cooked through, 25-30 minutes. stir in 1 Tblsp of parsley and 1 Tsp Tarragon. Serve Immediately. Serves 4

SALADE NIçOISE



Salade niçoise image

Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture

Provided by Barney Desmazery

Categories     Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 12

8 new potatoes
50g green beans (or a small handful), trimmed and halved
3 eggs
2 Little Gem lettuces , quartered
50g pitted black olives
2 medium tomatoes (plum are good), quartered
145g can tuna in olive oil, drained, oil reserved (see below)
½ garlic clove
1 anchovy fillet (optional)
1 tbsp Dijion mustard
2 tbsp red wine vinegar
4 tbsp reserved olive oil from the tuna can (topped up, if needed)

Steps:

  • To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
  • Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
  • Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
  • Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.

Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make poulet nicoise, so feel free to adjust the recipe to your own taste.
  • Make sure the chicken is cooked through before serving. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be at least 165 degrees Fahrenheit.
  • Serve the poulet nicoise immediately. This dish is best enjoyed fresh.

Conclusion:

Poulet nicoise is a classic French dish that is perfect for a summer meal. It is light, refreshing, and flavorful. With its combination of tender chicken, fresh vegetables, and a tangy vinaigrette, poulet nicoise is sure to please everyone at your table.

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