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  poulet nicoise
   Poultry
   Williams-Sonoma Kitchen
   8/28/2008
Ingredients:
1 chicken, about 3 lb, cut into serving pieces
salt & freshly ground pepper to taste
1/4 cup olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 yellow squash, about 1 1/2 lb total, quartered & sliced 1/4 inch thick
1/4 cup dry white wine
3 T chopped fresh flat leaf parsley
3 tsp chopped fresh tarragon
5 plum tomatoes, seeded & quartered
1/4 cup black olives, pitted
1 1/4 cup chicken stock
Instructions:
Season chicken with salt & pepper. In 5 1/2 qt Dutch oven over med-high heat, warm oil. Add chicken; brown on all sides, about 7 minutes total. Transfer to plate.

Reduce heat to medium. Add onion; cook until softened, about 7 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 T parsley & 2 tsp tarragon. Cook, stirring occasionally, until squash are soft but not browned, about 5 minutes.

Return chicken to pan; add tomatoes, olives & stock. Bring to a gentle simmer; reduce heat to low. Cover & simmer until chicken is cooked through, 25-30 minutes. Stir in 1 T parsley & 1 tsp tarragon & serve immediately.

Serves 4.
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