Poulet Niçoise


Adapted from recipe in Quick and Healthy Low-fat Cooking

  • 1 orange
  • 4 large boneless skinless chicken thighs
  • 2 tablespoons flour
  • 3/4 cup defatted chicken broth
  • 1 red onion, thinly sliced
  • 6 cloves garlic, thinly sliced
  • pinch ground cloves
  • 10 kalamata olives, pitted and halved
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped basil leaves


Grate orange peel. Juice orange. Set both aside.

Dredge chicken in flour to coat lightly. In large sauté pan, heat 1/4 cup of the chicken broth over medium-high heat. Add chicken in single layer. Cook 5 minutes per side, or until browned. Remove chicken and set aside.

Add onions, garlic, and cloves to the pan. Sauté 2 minutes. Add orange juice, orange rind, olives, and remaining 1/2 cup chicken broth. Mix well.

Return chicken to pan. Bring to a boil. Reduce to medium heat, simmer for 10 minutes.

Add tomatoes and basil. Simmer 5 more minutes. Serve.

Makes 4 servings.
295 calories per serving

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