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How To make Nicoise Chicken Stew with Tomatoes and Black Olives

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3 pound chicken

cut into 8 serving
pieces 3 tablespoons olive oil
12 small white onions :

peeled
1/2 teaspoon dried thyme or 1 sprig fresh thyme
1/4 cup shallot

minced
2 garlic cloves :

minced
2 2 pound cans Italian plum tomatoes

drained and
chopped, reserving liquid from one can 1/2 cup dry white wine
Cheesecloth bag containing 6 parsley stems :

1 bay leaf and 6
peppercorns 2/3 cup pitted black Nicoise olives
Fresh lemon juice to taste
In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned. Transfer browned onions to a bowl. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken, in batches if necessary, and transfer to a plate.
Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds. Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate. Bring the liquid to a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the mixture, uncovered, for 15 minutes, or until the breast pieces are tender, and transfer the breast pieces to a plate. Simmer the remaining chicken and onions for 15 minutes more, or until they are tender, transfer them to the plate, and discard the cheesecloth bag. Cook the sauce over moderately high heat, stirring, for 10 to 15 minutes, or until it is thickened, add the chicken, onions, olives, and lemon juice and cook the stew, covered, over very low heat for 3 minutes, or until it is heated through. (The stew may be made 1 day ahead. Let the stew cool, uncovered, and chill it, covered. Reheat the stew, covered, over low heat, adding water if necessary.)

How To make Nicoise Chicken Stew with Tomatoes and Black Olives's Videos

Gordon Ramsay's French Inspired Recipes

Here's a few French-inspired recipes for you to try!

#GordonRamsay #Cooking

Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –

If you liked this clip check out the rest of Gordon's channels:

Gordon Ramsay Cooks His Favourite French Inspired Dishes | Home Cooking FULL EPISODE

Gordon Ramsay shows his favourite French-inspired recipes, including lemon and poppy seed madeleines, Tuna Niçoise salad & a chicken fricassee.

#GordonRamsay #Cooking #Food

Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –

If you liked this clip check out the rest of Gordon's channels:

Martha Teaches You How To Make Bistro Classics | Martha Stewart Cooking School S4E7 French Bistro

Join Martha as she re-creates four French bistro recipes you can make at home, including Lamb Navarin, Niçoise Salad, Croque Monsieur and Celery-Root Remoulade.

#MarthaStewart #FrenchBistro #Niçoise #Lamb #Recipe #Remoulade

Get the recipes at:

00:00 Introduction
1:15 How To Make Navarin Of Lamb
7:50 How To Make Niçoise Salad
14:01 How To Make Croque Monsieur
19:12 How To Make Celery-Root Remoulade
23:38 How To Make Haricot Verts With Grainy Mustard Vinaigrette

Every Friday, only on YouTube.com/MarthaStewart!

This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 7

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

Martha Teaches You How To Make Bistro Classics | Martha Stewart Cooking School S4E7 French Bistro

Niçoise salad :Healthy and delicious French summer recipe

Join my online French cooking classes ????‍????: The Salad Nicoise is one of the most famous french salad form the south of France or more precisely from the Town of Nice. This Tune salad is part of a range of Mediterranean food that is being made by French locals all along the Mediterranean coast. For the purists, the authentic salad nicoise should only be made with fresh produce that are in season and does not contain boiled vegetable such as potatoes nor green beans.

in this video we take a look at how to make the authentic salad nicoise from scratch. its an easy recipe that can be enjoyed by the all family and is also very healthy with lots of raw food and fresh vegetables.

Salad Nicoise, ingredient for 4 servings:

2 boiled eggs
The equivalent of 1 diced capsicum
6 lettuce leaves (butter lettuce)
3 tomatoes (sliced)
Half a cup of diced cucumber
1 small can of tuna chunks in olive oil
A handful of black olives
8 anchovies
3 spring onions ( sliced)
A handful of broad bean ( if in season)
1 small jar of marinated artichokes heart
salt, pepper and lemon juice (optional)
Half a cup of olive oil
A few fresh basil leaves to decorate

Julia Child—The Way to Cook: Soups, Salads & Bread (1985)

Julia Child—The Way to Cook: Soups, Salads & Bread
Hosted by Julia Child
(Knopf Video Books, 1985)

Running Time: 57 Minutes

Julia Child shows you the way to cook Soups, Salads & Bread
How to create delicious soupes du jour and the three great soup stocks—the secret and the heart of great soup cooking—that will become your kitchen treasures… how to transform them into an infinite variety of wonderful soups, from Vichyssoise and a cream of mushroom (or asparagus, broccoli, spinach, etc.) to a gratinéed French onion soup and a great Mediterranean fish soup enriched with Rouille—the fabulous red sauce that also serves as a dressing for a splendid pasta dish…how to make the perfect vinaigrette, dress a tossed green salad, put together a beautiful salad Niçoise and other composed salads, create savory masterpieces of chicken (or seafood) salad, potato salad, and a crunchy coleslaw. Plus a complete lesson in making glorious French bread (long loaves, round loaves, and crusty rools).

As you cook these marvelous recipes—with Julia at your side—you’ll learn everything you need to know about making soups and salads, and the incomparable French baguette.

Recipe Booklet Enclosed

Julia Child’s complete cooking course, THE WAY TO COOK, consists of 6 one-hour video cassettes:
• Poultry
• Soups, Salads & Bread
• Meat
• Fish & Eggs
• Vegetables
• First Courses & Desserts

Produced by Julia Child Productions, Inc., WGBH-Boston, and Alfred A. Knopf, Inc.
Color 6 minutes
Cover photograph by Brian Leatart
Cover design by Robert Anthony, Inc.
Alfred A. Knopf, Publisher, New York

Uploader's note: I do not own the copyright on this content; it is presented here strictly for educational purposes. With that in mind, I urge you to donate to Archive.org and its mission to preserve the past digitally for future generations to enjoy.

Healthy Chicken Provencal in tasty tomato sauce

Chicken Provencal is a delicious dish that brings many summer ingredients together. It's called Poulet à la Provençale in French and named after the Provence region in France, where olives, tasty tomatoes, and herbs, such as oregano, are plentiful.

Technically, this dish is also low-carb, i.e. low in carbohydrates, but I suggest that you eat it with a fresh, rustic French baguette, dipping it into the succulent tomato sauce.

If you miss summer and want to cook your chicken in a delicious tomato sauce, you must give this Chicken Provençal recipe a go!

INGREDIENTS:
- chicken, preferably thighs [10 oz / 300 g per person]
- olive oil [2 tbsp / 25 ml]
- butter [1 tbsp / 10 g]
- 1 small onion / shallot
- 3 garlic cloves
- salty anchovies [2-3 filets]
- dry white wine [1/3 cup / 80 ml]
- crushed, ripe tomatoes [10 oz / 300 g]
- chicken stock [1/2 cup / 120 ml]
- black olives [1 oz / 30 g]
- 1 tsp of Herbes de Provence [alternatively 1/2 tsp of thyme and rosemary each]
- flat Italian parsley [a handful]

Bon appétit!

More juicy meat recipes:
- Tender Adobo Chicken from the Philippines

- Albanian Tave Kosi (with braised lamb)

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Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show (BEFRS), Mark Wiens

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