Chicken Thigh Fricassee with Mushrooms and Rosemary

Ingredients

• 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
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry white wine
• 12 cherry tomatoes
• 12 Nicoise olives

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken thighs dry and season all over with salt and black pepper. Heat 2 tablespoons olive oil in a large heavy Dutch oven over medium-high heat. Brown the thighs skin-side down for 8 minutes, turn and brown 4 minutes more, then transfer to a plate.

2. Add the remaining 2 tablespoons olive oil and the sliced mushrooms to the pot. Cook over medium heat for 6 minutes until golden, then add the garlic and rosemary and cook 1 minute more.

3. Pour in the dry white wine and scrape up the browned bits from the bottom of the pot. Stir in the red pepper flakes and simmer for 3 minutes.

4. Return the chicken and any juices to the pot and add the cherry tomatoes. Cover partly, reduce the heat to low, and simmer for 45 minutes.

5. Stir in the Nicoise olives and cook uncovered for 5 minutes. If the sauce is too thick, add a splash of water. Check that the chicken reaches 165°F (74°C) in the thickest part.

6. Taste and adjust with salt and pepper. Let rest for 5 minutes before serving hot.