Chicken Nicoise


Nice combination of flavours but is relatively low in fat and calories.  This recipe serves 6


  • 8 pieces chicken (thighs or breasts), skinned
  • 1/3 cup lemon juice Lemon juice, raw
  • 2 large cloves garlic, minced Garlic, raw
  • 1/2 teaspoon each dried basil and thyme
  • 2 bay leaves Spices, bay leaf, crumbled
  • 4 tsp oil ( olive oil is best)
  • 6 small onions, quartered Onions, raw
  • 2 cups mushrooms (ABOUT 1/2 LB), quartered Mushrooms, raw
  • 1 19 oz can tomatoes, drained & chopped Tomatoes, red, ripe, raw, year round average
  • 1 14 oz can large pitted black olives, drained and halved Olives, black
  • 1 1/2 cups frozen green beans, cut Beans, snap, green, canned, no salt added, drained solids
  • Salt and Pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

In shallow glass dish, sprinkle chicken with lemon juice, garlic, basil & thyme. Add bay. Let stand for 10 mins. Remove chicken and save marinade. In a large skillet, heat oil. Cook chicken til golden brown, 6 mins per side. Add onions and mushrooms to skillet, cook stirring 2 mins. Add marinate and tomatoes,stirring scrape up bits of browning.

Step 2

Return Chicken with along with olives and bring to boil. Reduce heat, covered and simmer 40 mins. Uncover and increase heat to medium-low. add beans covering with liquid. Cook uncovered, 7 mins til tender. Skim fat and discard bay. Season to taste with salt and pepper.


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