Type what you have

Ingredients

• ✓ nicoise olive
• olive oil
• mushroom
• garlic
• rosemary
• chicken thigh
• salt
• black pepper
• red pepper flakes
• white wine
• cherry tomato

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
2. 2 Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
3. 3 Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
4. 4 Reduce heat to low; cover, and simmer gently for 1 hour.
5. 5 Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

By Senoritapupnstuff

Ingredients

• ✓ nicoise olive
• potato
• green bean
• tuna
• onion
• parsley
• salad green
• lemon vinaigrette
• egg
• roma tomato
• anchovy
• caper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.
4. 4 Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.
5. 5 Enjoy!

By Bob Cody

Ingredients

• ✓ nicoise olive
• all-purpose flour
• salt
• butter
• olive oil
• water
• olive oil
• onion
• garlic
• bay leaf
• thyme
• caper
• salt
• black pepper
• anchovy

Instructions

1. 1 Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
2. 2 Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
4. 4 Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
5. 5 Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

By Charlie_one