Tag Archives: Pernod

Nyons Chicken

Baked olives are the key to this recipe. The author calls for Nyons olives, a French variety which we have not been able to find locally, but Kalamata olives make a great substitute. Here is a link that shows both … Continue reading

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Boneless Chicken Breasts Nicoise

We never know where a new recipe will take us. This recipe from Mary Ellen Evans’ book, Bistro Chicken, published in 2004, is just the latest example. When we decided to make the recipe, the obvious thought was that the … Continue reading

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