Poulet Nicoise (Chicken With Black Olives)

• 2 lbs boneless skinless chicken thighs (about 6 thighs, remove fat)
• salt & freshly ground black pepper, to taste
• 14 cup olive oil
• 2 yellow onions, diced (about 1 1/2 cups)
• 2 garlic cloves, minced
• 3 yellow squash, about 2 lbs. total, quartered and sliced 1/4 inch thick (skin on)
• 12 cup dry white wine
• 3 tablespoons chopped fresh flat-leaf parsley (ran out of flat, used curley, too)
• 3 teaspoons chopped fresh tarragon
• 6 plum tomatoes, seeded and quartered
• 12 cup dry-cured black olives, pitted and quartered
• 1 12 cups chicken stock

1. Season the chicken with salt and pepper.
2. In an 8 quart Dutch oven over medium-high heat, warm the olive oil.
3. Add the chicken and brown on all sides, about 7 minutes total.
4. Transfer to a plate.
5. Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 7 minutes.
6. Add the garlic and cook for 2 minutes more.
7. Add the squash, wine, 2 Tbs.
8. of the parsley and 2 teaspoons of the tarragon.
9. Cook, stirring occasionally, until the squash is soft but not browned, about 5 minutes.
10. Return the chicken to the pan and add the tomatoes, olives and stock.
11. Bring to a gentle simmer, then reduce the heat to low.
12. Cover and simmer until the chicken is cooked through, 25 to 30 minutes.
13. Stir in the remaining 1 Tbs.
14. parsley and 1 teaspoons tarragon.
15. Serve immediately.

chicken, salt, olive oil, yellow onions, garlic, yellow squash, white wine, parsley, tarragon, tomatoes, black olives, chicken stock

Taken from www.food.com/recipe/poulet-ni-oise-chicken-with-black-olives-322276 (may not work)