Chicken Nicoise Recipe

Chicken Nicoise Recipe

  • 1 cup uncooked long-grain rice
  • 1 1/3 cups water
  • 1 1/4 cups dry white wine, divided
  • 4 skinless, boneless chicken thighs
  • 3 cloves garlic, finely chopped
  • 1/2 cup frozen pearl onions
  • 1 tablespoon Italian-style seasoning
  • 2 green bell peppers, sliced
  • 6 kalamata olives, pitted and chopped
  1. Heat rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and cook about 15 minutes or until rice is tender. Fluff with fork.
  2. While rice is cooking, 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.
  3. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
  4. Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice.
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