Chicken Thigh Fricassee with Mushrooms and Rosemary


  • 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
  • ¼ teaspoon crushed red pepper flakes
  • + 3 more ingredients
    • ¾ cup dry white wine
    • 12 cherry tomatoes
    • 12 Nicoise olives

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, t...

View full recipe at SpringPad


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