Pan-Roasted Chicken with Nyons Olives and Broccoli Puree
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
  • Kosher salt
  • 1 pound broccoli cut into 1 inch florets, stems peeled and sliced ½ inch thick
  • 2 tablespoons crème fraiche or sour cream
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • freshly ground pepper
  • 1 3½ pound chicken, cut into 8 pieces
  • 12 unpeeled garlic cloves, lightly crushed
  • 6 thyme sprigs, plus chopped thyme for sprinkling
  • 1 cup dry white wine, water or chicken stock
  • 6 tablespoons pitted black olives, preferably Nyons or Nicoise
  • fleur de sel
Instructions
  1. In a large saucepan of boiling salted water, cook broccoli, stirring occasionally, until very tender, about 8 minutes. Drain, reserving ¼ cup water, and return broccoli to pan. Using an immersion blender, process broccoli with crème fraiche, 1 tablespoon oil, and 1 tablespoon butter to a course puree, adding reserved water by the tablespoons as needed to loosen texture. Season with kosher salt and pepper. Do ahead: Broccoli puree can be refrigerated for up to 4 hours and gently reheated before serving.
  2. Heat oven to 475 degrees. Set a large cast-iron or other heavy oven-proof skillet over high heat until very hot. Season chicken pieces with kosher salt, and pepper. Reduce heat to medium-high and add remaining 2 tablespoons oil. Add chicken, skin side down, garlic, and thyme sprigs and cook until skin is browned, about five minutes.
  3. Turn chicken skin side up and transfer to skillet to oven floor or lowest rack. Roast chicken until breast juices run clear, about 10 minutes. Transfer breasts to a platter. Return skillet to oven and cook until leg juices run clear, 5 to 10 minutes more. Transfer legs and garlic to platter. Discard garlic skins.
  4. Pour off fat in skillet. Set skillet over high heat. Add wine and olives and simmer, scraping up browned bits, until liquid reduces by half about 5 minutes. Remove skillet from heat, add remaining 1 tablespoon butter, and stir until it melts creamily. Spoon olive sauce over chicken and sprinkle with fleur de sel, pepper and chopped thyme. Serve with broccoli puree.
Recipe by Tout va bien! (tm) at https://christymajors.com/winepw-red-white-blue/