Poulet Nicoise (Chicken With Olives)

• 1 (3 lb) whole chickens, cut into serving pieces
• salt
• fresh ground black pepper
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 yellow squash, quartered and sliced 1/4-inch thick (1 1/2 lb.)
• 1/4 cup dry white wine
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 teaspoons chopped fresh tarragon
• 5 plum tomatoes, seeded and quartered
• 1/4 cup dry-cured black olives, pitted
• 1 1/4 cups chicken broth

1. Season chicken with salt and pepper. In 5 1/2 quart Dutch oven over medium-high heat, warm oil. Add chicken, brown on all sides, about 7 minutes total. Transfer to plate.
2. Reduce heat to medium. Add onion; cook until softened, about 7 minutes. Add garlic; cook 2 minutes more. Add squash; wine, 2 tablespoons parsley and 2 teaspoons tarragon. Cook, stirring occasionally, until squash are soft but not browned, about 5 minutes.
3. Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken in cooked through, 25-30 minutes.
4. Stir in 1 tablespoons parsley and 1 teaspoons tarragon. Serve immediately.

whole chickens, salt, fresh ground black pepper, yellow onion, garlic, yellow squash, white wine, parsley, tarragon, tomatoes, black olives, chicken broth

Taken from www.food.com/recipe/poulet-nicoise-chicken-with-olives-320306 (may not work)