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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MELOTEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lady Linda

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Jackson, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 29, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SoCo_Mama

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Soapdoc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CWRAWLS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tankerraid

Cooking Level: Intermediate

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

abconover

Cooking Level: Intermediate

Living In: Camden, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

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!

Was this review helpful? [ YES ]
46 users found this review helpful

Reviewer:

~TAYLOR~

Home Town: New Rochelle, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2007

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Meredith

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2007

It was moist and flavorful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JEEPgurrrrrl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

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

Was this review helpful? [ YES ]
44 users found this review helpful

Reviewer:

PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2006

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SINGLEDADCANCOOK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2006

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris..Cooked.

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2006

Great flavor, the gravy was a little runny, and I will use pitted olives and chicken breasts next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DANAJ900

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2006

I had high hopes for this recipe, but it just isn't something that I would make again. I don't really like chicken thighs, I find them very fatty, so maybe if your substitue chicken breasts it would be better. I would recommend using high quality wine as you can really taste it in the chicken. Be careful how much rosemary you use. That may have been the problem with mine. I didn't have any fresh so I used 1 tbsp dried instead. All in all it wasn't worth the hour wait plus prep time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amanda W.

Cooking Level: Intermediate

Home Town: Croghan, New York, USA

Living In: Saco, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2006

I was worried I was going to have a disaster on my hands! My Fricassee was simmering on the stove (smelling fantastic, by the way!) when the phone rang. Needed to tend to an emergency. I put the "not quite cooked" chicken in the refrigerator and off I went. Didn't return until well after midnight. Not in the mood to cook at that hour. Well, last night (sans emergencies) I put the dish back on the stove, brought it to a simmer, added the tomatoes and olives, and cooked it about 10 minutes more. It was perfect! Delicious! Served it over egg noodles. The only thing I did different was to add a few more mushrooms. Gracias, Senorita!

Was this review helpful? [ YES ]
30 users found this review helpful