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| Chicken Thigh Fricassee with Mushrooms and Rosemary Recipe |
- PREP 15 mins
- COOK 1 hr 15 mins
- READY IN 1 hr 30 mins
Ingredients
Original recipe makes 4 servings
- 4 tablespoons olive oil, divided
- 5 ounces fresh mushrooms, sliced
- 4 cloves garlic, peeled and halved
- 2 tablespoons fresh rosemary, chopped
- 1 pound chicken thighs
- salt and freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 12 cherry tomatoes
- 12 Nicoise olives
Directions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
- 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.
- 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.
- Reduce heat to low; cover, and simmer gently for 1 hour.
- Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.
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