Chicken Stewed with Mushrooms and Rosemary

    1 hour 30 minutes

    This is a delicious fricassee of chicken thighs simmered with mushrooms, garlic and rosemary in white wine. Enjoy this cacciatore with a crusty baguette.

    135 people made this

    Serves: 4 

    • 4 tablespoons olive oil, divided
    • 150g fresh mushrooms, sliced
    • 4 cloves garlic, peeled and halved
    • 2 tablespoons fresh rosemary, chopped
    • 500g chicken thighs
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1/4 teaspoon chilli flakes
    • 3/4 cup dry white wine
    • 12 cherry tomatoes
    • 12 Nicoise or small black olives

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Heat 2 tablespoons olive oil in a large frypan over medium heat. Stir in mushrooms and cook until soft. Remove to a plate.
    2. Wipe out frypan 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 frypan and sprinkle chilli flakes over chicken. Pour in white wine, scraping the bottom of the frypan 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 (117)


    This recipe turned out very well, with a few changes. I used twice the amount of mushrooms (Crimini) and sauteed with 6 cloves of garlic. I sauteed the chicken only with salt and pepper. Deglazed the pan with 1 cup white wine and 1/3 cup chicken broth. Added the mushrooms and garlic back into the pan with 1 tsp. dried Rosemary, parsley, and a touch each of thyme and red chili flakes.I used grape tomatoes, and no olives. This dish was great served over pasta. Thanks, senorita!  -  28 Oct 2007  (Review from Allrecipes USA and Canada)


    I changed this recipe a bit so hopefully no one will accuse me that I made it a completely different recipe, but I felt that it may make it better. I dipped the thigs in flower then egg then breadcrumbs as many other recipes call for and then followed as specified. I cooked this in wine/ vermouth mixture. Tend to use vermouth more than traditional white wine b/c it has a crispier flavor. The breadcrumbs made it absorb the liquid quickly so unfortunately I kept having to add more wine and was required flip chicken over a lot so it would not stick. However, after doing so I thought it came out great and BF liked it as well so I was happy. The wine taste was really nice not over bearing. I used pitted olives and overall I didn't have any complaints, the flavors of the olives, mushrooms, wine, and tomatos really did make this worth while and would definitely try this combination of flavors again. A  -  04 Dec 2006  (Review from Allrecipes USA and Canada)


    I am giving this a five even though I changed it a bit. I followed it using bone in chk. theighs, but added Italain sausage. I left out red pepper since fiance doesn't like it and used dried Italian seasoning. (Even though I prefer using fresh) I added about 1/4 more wine. I used a $3 bottle of Mathew Fox, which came out great. I was in the mood for mashed potatoes so I reduced the sauce at the end with corn starch and water. (If you do this, plan to increase the sauce to ab. triple) I used the gravey to cover the chicken and sausage and of course mashed potatoes. I had no tomatoes and do not like olives so I left them out. Anyhow, it had such a wonderful flavor. Now I can make two diiferent meals, one with comforting gravey and one with an elegant wine sauce over pasta. I sugest yo  -  06 Dec 2005  (Review from Allrecipes USA and Canada)