Chicken Niçoise from BettyCrocker.com

Author: 
Betty Crocker
  • 1 1/4 Cup  dry white wine or Progresso® chicken broth (from 32-ounce carton)
  • boneless skinless chicken thighs (1 pound)
  • garlic cloves, finely chopped
  • 1/2 Cup  frozen pearl onions
  • 1 Tablespoon  Italian seasoning
  • medium bell peppers, sliced
  • Kalamata olives, pitted and chopped
  • 2 Cups  hot cooked rice
  • 1 1/4 cups dry white wine or Progresso® chicken broth (from 32-ounce carton)
  • 4 boneless skinless chicken thighs (1 pound)
  • 3 garlic cloves, finely chopped
  • 1/2 cup frozen pearl onions
  • 1 tablespoon Italian seasoning
  • 2 medium bell peppers, sliced
  • 6 Kalamata olives, pitted and chopped
  • 2 cups hot cooked rice
Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

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