All
ShoppingCart $0.00
Fricassée de poulet aux olives

Chicken Fricassee with Olives from Ricardo

Main course | Easy | 1 hour 20 minutes
4
Main course
Easy
Read mode Print

Recipe details

Ingredients

Shop ingredients
Add to List

Directions

  1. In a large non-stick skillet over medium-high heat, brown the chicken pieces in 2 tbsp of the oil. Season with salt and pepper. Add the peppers, onion and garlic. Continue cooking until the vegetables are tender. Add the tomatoes, broth, harissa and olives. Bring to a boil.
  2. Cover, reduce heat to low and simmer for about 30 minutes or until the chicken is fork-tender.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. 
  4. In another skillet, brown the zucchini in the remaining 2 tbsp oil. Add the zucchini and chicken to the pasta. Adjust the seasoning.
Le défi mieux manger RICARDO-IGA

NOTE

You can use any short pasta for this recipe—tube, alphabet, star-shaped—but we prefer the small round acini di pepe (Italian for “peppercorns") for its size and texture. It soaks up the sauce beautifully.

Recipes to discover

Prep time 15 minutes
Cook time 12 minutes
Serves 4 à 6
White Bean and Grilled Shrimp Salad from Ricardo
Prep time 20 minutes
Cook time 45 minutes
Serves 4
Maple Curry Pork Chops from Ricardo
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Eggplant Pita Pizza with Egg from Ricardo
Prep time 20 minutes
Cook time 10 minutes
Serves 4
Grilled Fish and Veggie Noodle Salad from Ricardo
Show More