Find your recipes and restaurants here

Chicken fricassee with rosemary and olives

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

Ingredients 9
Servings 8
Time 10


  • 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.


Read more on: fruit

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.