Reviewed: Sep. 13, 2009

We really enjoyed this one. I had to make just a couple of substitutions. I used a Tuscan Herb seasoning because I didn't have rosemary, and I actually used regular green olives. And I'm pretty sure I at least doubled the mushrooms. The chicken was so tender, and everything really blended well. Even my ten year old son loved it and asked that I make it every week!

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Tammy Jean

Cooking Level: Expert

Home Town: Kalispell, Montana, USA

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Reviewed: Sep. 9, 2009

This was very good. I really enjoyed the tomatoes and olives in it. My children LOVED it!!!! They said "mom, can you make this all of the time". I can't say that I "loved" it. It just did not give me that WOW factor. Don't know that I would make it again.

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BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: Sep. 4, 2009

The flavor was good, but the chicken thighs shrank up really small. I also used dried rosemary instead of fresh and it was like eating twigs. I might give this recipe a 2nd try with bigger thighs or breasts and either leave the rosemary out or use fresh.

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NURSEFORPREGGIES

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Jul. 8, 2009

Tasty and yummy! I skipped the olives (not a fan) and used grape tomatoes rather than cherry, but otherwise followed the recipe almost exactly. I did double it, and I'm grateful I did, because the leftovers have also been numtastic! At the end, I removed the chicken to a covered plate and boiled down the sauce for about five minutes, to thicken and concentrate the flavor. Fantastic! I served it with roasted vegetables (tossed in olive oil with kosher salt, garlic and fresh rosemary) and mashed potatoes.

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 9, 2009

This was so delicious I've made it twice and it has a permanent home in my recipe box.

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ronalyn

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Reviewed: Apr. 26, 2009

This recipe is a good foundation, and for that I give it five stars. I was short on supplies and used chicken broth for the wine and skipped the olives and tomatoes. Nevertheless, I really enjoyed this dish (even though I went overboard with the red pepper flakes -- eek!).

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MsMonica

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 7, 2009

Fabulous!!! Increased the mushrooms and garlic...then served the chopped tomatoes and olives on the side. Extremely tender and flavorful! Deserves more than just 5 stars!!!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

Great recipe. I used drumsticks instead of thighs (it works) and dry instead of fresh rosemary (doesn't work so well). I could have passed on the olives as the taste was overpowering - maybe just the type I used. The mushrooms were very tasty and the chicken so tender (one hour of cooking was worth the wait).

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Alina

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Reviewed: Jan. 23, 2009

I did a few tweaks such as adding a can of Italian Stewed Tomatoes and also chopped sun dried tomatoes to the wine and let it all simmer together. WOW! This dish is easy to prepare and absolutley fantastic. Thank you so much for sharing it!

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Jan. 22, 2009

Very tasty. My husband doesn't like chicken, but even he said this was a keeper! Thanks.

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Edith

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Reviewed: Dec. 11, 2008

We loved this recipe! The chicken just fell apart, it was so tender. I used chopped Kalamata olives and extra mushrooms (baby bellas) in the chicken, and served it over penne that had been sauteed with fresh basil, garlic, onion, olive oil (naturally), more olives and some artichoke hearts. I threw some freshly grated parmesan on top, and it was amazing!

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Kate

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Reviewed: Nov. 11, 2008

DH and I really enjoyed this recipe! I made a couple of minor changes based on what I had available: small ripe tomatoes from my garden, roughly chopped, subbed for the cherry tomatoes and greek olives subbed for the nicoise. I also goofed and tossed the tomatoes in with everything else to simmer... and it was still excellent! I served it with couscous and chopped fresh parsley. The chicken thighs were moist and flavorful (I temped them...165 degrees... so cook time was not quite the hour called for) and the sauce delicious over the couscous. Delicious! Thanks senioritapupnstuff!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Nov. 10, 2008

I followed the recipe exactly. No one in my family liked it. Aside from the rosemary, the taste was somewhat bland. We were hoping for more flavor. The tomatoes just made it more odd. Sorry I wasn't able to leave positive feedback.

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Alina H.

Cooking Level: Expert

Living In: Leesburg, Virginia, USA

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Reviewed: Nov. 10, 2008

Turned out pretty dry. Definitely do not need simmering for one hour. I would say half hour is just enough. Flavor was good, but no good sauce to dip.

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Olya

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 18, 2008

Excellent dish!!! We made this minus the olives and used dried rosemary, all else remained consistant with instructions. My wife is not a fan of dark meat, but absolutely loved this dish. We will definitely make this again!!!!

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forgiven1

Cooking Level: Intermediate

Home Town: Zion, Illinois, USA

Living In: Corning, New York, USA

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Reviewed: Oct. 5, 2008

I think it'd taste better if you soak the chicken in the white wine for an hour ahead of time.

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PUIFAIS

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Reviewed: Oct. 4, 2008

I've cooked this recipe several times (sans olives) and it's a great one pot dish. Works well with both thighs and drumsticks.

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philly2008

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 25, 2008

As others, I modified the original recipe. Since I was using canned mushrooms I browned the thighs first in a big cast iron skillet, set aside, and added garilc and fresh rosemary, sage, and basil to the skillet. Over a low fire of course so as not to burn the garlic. I deglased the pan with the wine to get all those yummy bits up and into the sauce, then added the mushrooms, liquid and all. Tossed in a can of diced tomatoes, left out the olives...yuck...covered and simmered as directed. Served over brown rice. The hubby asked me to make it again, so it must be good. The only addition I would make is to be sure you have a splatter screen to protect you from all the oil splatters when browning the chicken. (Aids in cleaning the stove too.)

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Row

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 29, 2008

This recipe is definitely a keeper. My husband loved it, and he's not a big chicken fan.

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Aug. 8, 2008

This is a great recipe. The first time I made it because I didn't have much else in the pantry. I threw in some zucchini and canned potatoes with the tomatoes at the end and made it a one skillet dish. Big hit! Now I make it about twice a month... everyone loves it! Kudos!

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MELOTEY

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Chicken Thigh Fricassee with Mushrooms and Rosemary

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