Stewed Chicken Niçoise

1 Review
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Yield
4 servings (serving size: 1 chicken breast half and 1 1/4 cups sauce)
By Jeanne Thiel Kelley
March 1999
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons olive oil
  • 1/4 cup minced shallots (about 3)
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon anchovy paste
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups diced red potato (about 8 ounces)
  • 1 cup (1-inch) cut green beans (about 4 ounces)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon sugar
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
  • 4 garlic cloves, minced
  • 10 oil-cured or black olives, pitted and halved

Nutritional Information

  • Calories 290
  • Caloriesfromfat 16%
  • Fat 5.2g
  • Satfat 0.9g
  • Monofat 2.8g
  • Polyfat 0.8g
  • Protein 31.1g
  • Carbohydrate 29.8g
  • Fiber 2.8g
  • Cholesterol 66mg
  • Iron 4.1mg
  • Sodium 581mg
  • Calcium 102mg

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.

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Ratings & Reviews

liafinney's Review

liafinney
April 07, 2011
I have rated & reviewed this dish previously, but new system obviously erased old reviews. Too bad, as this is really a great dish that should get a little more attention. With such simple ingredients, be sure to use the best you can find; if you serve to company, be sure to plate it to show off it's beauty as well as it's great taste!