Serves 10
65 min
Chicken Fricassee
Recipe GLPR7f71e430fa7446
A rustic Mediterranean-inspired chicken braise featuring bone-in thighs seared until golden, then braised with white wine, fragrant rosemary, garlic, cherry tomatoes, and kalamata olives. The result is tender, succulent chicken infused with bright, herbaceous flavors and finished with a touch of heat from hot cherry peppers. This elegant yet simple dish celebrates quality ingredients in the Italian tradition.
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Ingredients
8 bone-in, skin-on chicken thighs, excess fat trimmed
2 tablespoons olive oil
8 large garlic cloves, peeled and halved
2 tablespoons fresh rosemary, finely chopped
Salt and freshly ground black pepper to taste
1 cup dry white wine
1/2 cup chicken stock
10 ounces cherry tomatoes
24 kalamata olives, pitted
3 to 4 hot cherry peppers, stemmed, seeded, and chopped
Directions
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
Heat the olive oil in a large heavy-bottomed skillet or braising pan over medium-high heat. Working in batches if necessary to avoid crowding, sear the chicken thighs skin-side down for 5–6 minutes until the skin is deep golden brown and renders some fat. Flip and sear the other side for 3–4 minutes. Transfer the cooked chicken to a plate.
In the same pan, add the halved garlic cloves and cook for about 1 minute, stirring gently to avoid burning. Add the finely chopped rosemary and cook for 30 seconds, allowing the herbs to become fragrant.
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Simmer for 2–3 minutes to reduce slightly and cook off some of the raw alcohol.
Add the chicken stock and stir to combine. Return the seared chicken thighs to the pan, nestling them skin-side up among the liquid and aromatics.
Reduce the heat to medium-low, cover the pan partially, and braise for 20–25 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh (measured without touching bone).
Add the cherry tomatoes and kalamata olives, stirring gently to distribute them throughout the pan. Continue cooking uncovered for 5 more minutes to allow the tomatoes to warm and soften slightly.
Stir in the chopped hot cherry peppers and cook for 1 minute. Taste the braising liquid and adjust seasoning with salt and pepper as needed.
Serve the chicken thighs directly from the pan, spooning the braising liquid, garlic, tomatoes, olives, and peppers over and around the meat.
