For a richer flavor, use bone-in, skin-on chicken thighs. The skin will crisp up beautifully during the browning process and add depth to the sauce. Feel free to experiment with different types of mushrooms, such as cremini, shiitake, or oyster mushrooms. A mix of mushrooms will add complexity to the dish. If you don't have Nicoise olives, you can substitute Kalamata olives or any other brined olive. Serve this fricassee with a crusty baguette for soaking up the delicious sauce, or alongside a bed of creamy polenta or mashed potatoes.
Chicken Thigh Fricassee with Mushrooms and Rosemary
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS499
Succulent chicken thighs, bathed in a fragrant white wine sauce with earthy mushrooms and aromatic rosemary. This rustic fricassee is a comforting, flavorful experience that's perfect for a cozy weeknight dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol71 mg
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Fiber1 g
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Protein21 g
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Saturated Fat6 g
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Sodium257 mg
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Sugar1 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and have released their moisture (about 8-10 minutes). Remove the mushrooms from the skillet and set aside.
02 Step
Recipe View Wipe out the skillet and add the remaining 2 tablespoons of olive oil. Increase the heat to medium-high. Season the chicken thighs generously with salt and pepper. Place the chicken thighs, garlic halves, and chopped rosemary in the hot oil. Brown the chicken on all sides until golden brown (about 6-8 minutes per side).
03 Step
Recipe View Return the cooked mushrooms to the skillet. Sprinkle the crushed red pepper flakes over the chicken and mushrooms. Pour in the dry white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Bring the wine to a simmer and cook for about 3 minutes to allow the alcohol to evaporate.
04 Step
Recipe View Reduce the heat to low, cover the skillet, and simmer gently for 1 hour, or until the chicken is very tender and cooked through.
05 Step
Recipe View Stir in the halved cherry tomatoes and Nicoise olives. Replace the cover and cook for another 5 minutes, or until the tomatoes are slightly softened and the olives have warmed through. Serve hot, spooning the sauce over the chicken and vegetables.
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Myah Vandervort
Jul 10, 2024I added a bit of thyme along with the rosemary, and it turned out amazing.
Benedict Grant
May 17, 2024This recipe is fantastic! The flavors are so well balanced, and the chicken was incredibly tender.
Kallie Flatley
Jun 27, 2023I used chicken breasts instead of thighs and it was still very good, although the thighs are definitely more flavorful.
Dean Lebsack
Jan 21, 2023My family loved this! It's definitely going into our regular rotation.
Wilfrid Rempelfriesen
Dec 4, 2022Easy to follow instructions and a delicious result. Thanks for sharing!
Berenice Brown
Nov 2, 2022The sauce is incredible! I made sure to have plenty of bread to soak it all up.