I left out the olives as I had none. Also I diluted 1/2 white wine and 1/2 water with a bit of cornstarch to get a bit of a sauce with some thickening.

Wow! I made this today for my husband and my mother. I marinated the bone in skinless chicken with the rosemary, garlic, mixed dried hot pepper flakes (from our garden) and 1\4 cup wine for two hours before browning it, but otherwise followed the recipe exactly. The flavor was excellent, the meat very tender and not greasy. I served this with a small Pepperidge Farms frozen sourdough loaf, asparigus and a taboolie salad. ( I thought the mirroring of the olives and tomatos pulled the meal together)We also enjoyed the remander of the bottle of pinot grigio I used in the recipe. My family and I highly recomend this meal and the house smelled wonderful too!

YUM. Love this. The only thing I did different was to slice the olives and tomatoes so that I could have a bit with each bite and add maybe a teaspoon of fresh thyme that I had in an herb pot. I used boneless/skinless thighs and they are fall apart tender.

This turned out very well. I did not have any fresh Rosemary so I used some dried from my spice rack. I also did not have any cherry tomatoes so I just cut up some roma tomatoes and threw them in there. I also did not have the Nicoise olives and would have forgot to put them in anyway as I didn't even notice them on the recipe until after I'd made the dinner! Very simple dinner to make if you follow the recipe directions. I usually do not eat chicken thighs but was getting tired of eating the chicken breasts all the time and decided to try thighs out for once, and this was definately a good recipe to spice them up a little.

Simply delicious! Use skinless thighs to lower the calories and heighten the flavor.

Very good recipe! I followed it exactly and my family loved it. I'll do it again because it was a hit and an easy choice to make.

The chicken was very tender... fall off the bone tender! The sauce was good, but could have used a little more "punch"... I agree it could be spiced a little better to balance out how rich it is. I would make this recipe again, with changes.

Skipped the olives & tomatoes, didn't have any, and the recipe didn't suffer. Was nice served over couscous. We really enjoyed this one!

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!

Very good - my husband gives it a 5 but I would say 4 so if I could I'd rate it 4.5. I would not say it was "bland" but next time I will season up the chicken and let it marinate a bit before cooking. The sauce was very tasty but the chicken not so much. Use good tomatoes with lots of flavor (home grown like I did or Cento brand canned tomatoes are very flavorful as well). I used a Sauvignon Blanc that worked well, very subtle. I did not measure the fresh rosemary but seemed to have used the right amount, it was not overwhelming. The only thing I changed was to use butter for sauteeing the mushrooms with 2 extra cloves of minced garlic. I followed the recipe exactly from that point except for whisking a couple of tiny shakes of Wondra into the sauce at the end to thicken it just a bit (after removing the chicken). I used bone in thighs and removed the skin before cooking. The sauce was delicious and the chicken was very tender.

My family loved this! I did use canned diced tomatoes instead of cherry tomatoes. I also served it over brown rice. We loved the flavor.

It was moist and flavorful.

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

Great recipe, I cut down the olive oil by two tbsp and used skinless thigh.

While this is edible, it did not make me want to do this again, followed the directions with no changes, used a very good wine and just didn't have the excitement I thought it would have. As an other reviewer said it just isn't worth an hours + wait.

The rosemary taste was far too strong for my liking. The wine you use also seriously influences the taste. I imagine if the wine I used was a little higher quality, this dish may have tasted better.