• Katherine Arthurs

Nicoise Chicken

I LOVE olives. Do you?


I know some people keep very far away from them - similar to cilantro. But hey, to each their own.


Read on if you are a olive lover. The salty meatiness along with seared chicken thighs and roasted tomatoes along with tons of herbs...well you have a meal right there! PLUS you can make this in under 20 minutes.


I've made this dish a lot for clients, who reheat it the next day or even 2 days later and everyone says its fabulous. Bone in Chicken thighs have so much flavor, keep in the moisture - no dry chicken here - and the crispy skin - I LOVE CRISPY SKIN!



Nicoise Chicken


4-6 bone in skin on chicken thighs

salt & pepper

1 can roasted tomatoes

1 1/2 cup green pitted olives (use high quality)

2 cups chicken bone broth (I love @bonafideprovisions)

2 scallions, chopped

1/4 cup fresh parsley, chopped


Heat a sauce pan over medium high heat. Sprinkle the chicken thighs with salt & pepper on both sides. When the pan is very hot, add the chicken thighs skin side down. Cook the thighs until the skin is very crispy and brown. Make sure not to touch them for about 5-6 minutes and carefully peak at the skin and make sure it is brown and crispy, then flip them over to further cook.


After all are flipped over, add the roasted tomatoes, olives and chicken bone broth. Put a lid on the pan and lower the heat to medium/low heat. Cook for 6-8 minutes or until the chicken is cooked through. Remove the lid and turn the heat off. Sprinkle with scallions and parsley.


Serve hot!