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Chicken Thigh Fricassee with Mushrooms and Rosemary

"Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette."
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1 h 30 m servings 402 cals
Original recipe yields 4 servings


  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
  2. Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
  3. Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
  4. Reduce heat to low; cover, and simmer gently for 1 hour.
  5. Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

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Read all reviews 108
  1. 148 Ratings

Most helpful positive review

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. Deglaz...

Most helpful critical review

pretty good and easy!

Most helpful
Most positive
Least positive

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. Deglaz...

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 br...

I am giving this a five even though I changed it a bit. I followed it using bone in chk. theighs, but added Italain sausage. I left out red pepper since fiance doesn't like it and used dried...

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 ...

This was delicious!!! Even the leftovers were great! Some slight changes due to what I had on hand. I used bone in, skin off thighs, dried rosemary (1 TBL), no red pepper (little kids) and a ...

Excellent recipe. I have made it twice. My advice is to use a decent bottle of wine, $8-$12, it is a huge factor in the overall flavor of the dish. My favorite has been Manta, a Chilean sauvigno...

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 w...

SUPER! I used boneless thighs. I did'nt have fresh rosemary, so used dried and sprinkled generously over chicken before browning. My husband said he'd "owe me" for such a great meal. I'll be th...

This was good. I didn't have the tomatoes or olives on hand, so I didn't use them. The only other problem that I had was the dish was very salty. I will use again, but tinker with it a bit. T...