Chicken fricassee with rosemary and olives

Recipe from: 4/1/2006 12:00:00 AM
chicken tomato

Ingredients 9
Servings 1
Minutes 10


Serving Change
  • 1.50
    chicken pieces (thighs and drumsticks)
  • 15
    olive oil
  • 5
    salt to taste
  • 8
    whole garlic cloves, peeled
  • 10
    fresh rosemary, chopped
  • 1
    red chilli, chopped
  • 250
    dry white wine
  • 250
    cherry tomatoes
  • 12
    black olives


1. Brown the chicken pieces in hot olive oil in a large saucepan ? do this in two batches. Return all the chicken to the saucepan and season with salt.

2. Add the garlic, rosemary and chilli and stir for a few minutes. Add the white wine and scrape the bottom of the saucepan to loosen the brown bits. Cover and reduce the heat. Simmer the chicken for 45-50 minutes and turn the pieces occasionally. Add water if the liquid in the saucepan evaporates.

3. Once the chicken is cooked and tender ? the meat should almost fall off the bone ? add the tomatoes and olives. Simmer for another 10 minutes or until the tomato skins start to burst. Serve with creamy mashed potatoes.
Wine suggestion: The dry white wine used in this dish makes a fine accompaniment.


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