Chicken Thigh Fricassee with Mushrooms and Rosemary
Description
Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.
Ingredients
•
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
1
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
2
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.
3
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.
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.