Poulet Niçoise (Chicken With Black Olives)

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.