Chicken fricassee with mushrooms and rosemary

    1 hour 30 min

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

    142 people made this

    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 in English (115)


    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