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Chicken a la Nicoise




Source of Recipe


Recipe created exclusively for Staub by Dominique Tougne of Bistro 110. Reprinted with permission from Staub.


List of Ingredients




1 5- to 6-lb chicken
1½ cup of fresh herbs (1/2 cup thyme, ½ cup rosemary, ½ cup savory)
1 cup of pitted black olives
2 large tomatoes cut in four
salt and pepper
1 cup of chicken stock


Recipe



Remove fat from the tail and crop of the chicken. Stuff the cavity of the chicken with olives, garlic, herbs, tomatoes, salt and pepper. Season skin with salt and pepper.
On the stove, preheat "La Cocotte" with olive oil. Sauté the chicken on each side for 2 minutes. Cover "La Cocotte". Leave on stovetop over medium heat for 50 to 60 minutes (until juice is clear). After the first 10 to 15 minutes, move the chicken with a spatula to prevent it from sticking.
Remove the chicken from "La Cocotte". Leave the pot on the stovetop and add the chicken stock to the juices. Bring to a boil while scraping the bottom with a wooden spoon. Reduce the juice by half.
Serve chicken with sauce and garnish with Nicoise