Chicken Thigh Fricassee with Mushrooms and Rosemary

Made the recipe almost exactly as written besides adding extra garlic and double mushrooms. Also I didn’t add olives as we don’t like olives. Very good besides the wine was a little too heavy, next time I would add less. Added egg noodles!

Made this exactly as described except I put the tomatoes and olives in the last 5 minutes of the chicken simmering as the chicken looked done. Served with baguette as suggested and it was delicious! My husband and I loved it.

I used boneless skinless chicken thighs, double the mushroom, added onion to mushroom saute, marinaded chicken with salt & pepper before cooking, cooked chicken by itself first then added garlic when chicken started to brown. I also increased white wine to 1 cup and 1/3 cup of chicken stock. I didn’t simmer it for an hour, only for about 30 minutes or else the sauce will all be evaporated.

kind of greasy even though I had trimmed the fat off the thighs. Tasty but needed something.

This was so flavorful! I did make changes only because some things I didn’t have on hand. I’m often a last minute meal planner and end up using what I have and it worked! Substituted canned diced tomatoes (the chunks mostly, not a lot of the juice), pitted large black olives for the Nicoise olives, and to compensate for missing Nicoise flavor, I added capers. Hubby loved it and we’re having leftovers today. P.S. used boneless, skinless thighs

Substituted dry vermouth instead of white wine.

Excellent, but if deboned chicken is used, cut the fry time down by about 1/2. Use meat thermometer to test doneness. The olives add a bit of salt, so I wouldn’t use additional salt in this recipe. If you don’t have red chili flakes, use a bit of cayenne pepper, it does the trick.

Delicious! I would add more mushrooms but otherwise no need to change a thing.

This was absolutely delicious! So flavorful! I followed the recipe exactly except I used Kalamata olives because I didn’t have Nicoise. I served it with rice to soak up all that yummy sauce. This recipe is perfect as is. I will be making this again.

So simple and so good. A pretty healthy dinner too. Had this with asparagus and baked sweet potato. Great leftovers for next day lunch.

Very good, but I made it a little too greasy. I should have removed the skin or else fried up the chicken alone and then removed excess grease before adding garlic and rosemary. All the flavors blended so well together. Simmering the chicken made it so tender. I only simmered for about 40 minutes instead of the whole hour.

I threw this together with the ingredients we had on hand and everyone enjoyed it. The 7 year old even asked for seconds – after finishing an entire thigh herself. Chicken on the bone is so much better than boneless it’s worth cooking when you have time. This recipe was easy because most of the time it just simmered. (Though I kept an eye on mine and it was done in 40 minutes.) I topped the pan with a swish of heavy cream right at the end – otherwise kept it as written. Will make it again.

Yes, I’m one of ‘those’ cooks who modify a recipe! I used boneless, skinless chicken breasts instead of thighs, because that is what I had on hand. They turned out moist and tender with a killer mushroom rosemary topping that was restaurant quality. I also omitted the tomatoes and olives per my family’s preferences, and ended up with a beautiful entree that was simple, yet elegant. The cooking time was much shorter with the boneless breasts–I’d say about 20 minutes, so dinner was on the table faster too.

Used broth and diced tomatoes. Very good recipe.

Used 8 oz of portabella mushrooms and didn’t add olives, otherwise followed recipe. I will make again with more tomatoes!

Very tasty! I change a little and next time need to reduce pepper flaks to half, to spacy! Changes I make: thighs coat in flour before place in skillet and pour 1 cup of wine. Delicious!

This was so fun to make and absolutely delicious! I used 8oz of baby Bella mushrooms and added a little pat of butter to the olive oil…used fresh rosemary and heirloom cherry tomatoes from the garden…I used Sea Glass Sauvignon Blanc and served it over baked jasmine rice (a recipe I also found on here…best way to make jasmine rice…it’s so creamy and good) and sautéed Brussels sprouts, cut in half, with olive oil, butter, sea salt, fresh cracked black pepper, garlic powder and Parmesan cheese. I’ll definitely make this dinner again…so good!

Very delicious! Almost followed, but browned chicken first because it made more sense to me. Added a small amount of diced onion and full package of baby bell mushrooms and couple dashes of thyme. Added more olives and tomatoes. I didn’t think tomatoes added much, but hubs liked the “pop” of flavor.. Thickened sauce with 1/4 c chicken broth and cornstarch. Great over mashed potatoes. A definite keeper!

After sautéing the mushrooms, I put everything in the crock pot on high for 4 hours. Served it over brown rice. It was a hit and I’ll make it again.

I doubled the amount of mushrooms as Taylor suggested. Otherwise I cooked as directed. A lovely delicious meal for a cold day. Thanks.

I made it exactly as it is written with bone-in chicken thighs–twice. The second time was for company, and they loved it. It’s easy and so tasty–wonderful find!