Chicken fricassee with mushrooms and rosemary

Chicken fricassee with mushrooms and rosemary


133 people made this

About this recipe: Chicken thighs are braised with mushrooms, garlic and rosemary in white wine. Enjoy with a crusty loaf or baguette.


Serves: 4 

  • 4 tablespoons olive oil, divided
  • 175g fresh mushrooms, sliced
  • 4 cloves garlic, peeled and halved
  • 2 tablespoons fresh rosemary, chopped
  • 450g chicken thighs
  • salt and freshly ground black pepper to taste
  • 1/4 teaspoon crushed red chilli flakes
  • 180ml dry white wine
  • 12 cherry tomatoes
  • 12 Nicoise olives

Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
  2. Wipe out frying pan, 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. Return mushrooms to frying pan, and sprinkle red chilli flakes over chicken. Pour in white wine, scraping the bottom of the frying pan with a wooden spoon. Cook about 3 minutes.
  4. Reduce heat to low; cover, and simmer gently for 1 hour.
  5. Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

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Reviews (3)


Used different ingredients. .1) I added 1 chopped onion and fried with the Mushrooms. .2) The garlic was browned before the chicken so took the garlic out mid fry. - 08 Jun 2010


Delicious, easy, fairly cheap. - 24 Aug 2015


This was delicious! I will definately try again. Well worth the wait. - 08 Jun 2010

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