Chicken fricassee with rosemary, white wine, cherry tomatoes and olives

Prep Time: 10 minutes
Servings: 6-8
Cooking Time: 1 hour
  • 1.5kg - chicken pieces (thighs and drumsticks)
  • 15ml - olive oil
  • - salt to taste
  • 6-8 - whole garlic cloves, peeled
  • 10ml - fresh rosemary, chopped
  • 1 - red chilli, chopped
  • 250ml - dry white wine
  • 250g - cherry tomatoes
  • 12 - black olives
The dry white wine used in this dish makes a fine accompaniment.

1 Brown the chicken pieces in hot olive oil in a large saucepan – do this in two batches. Return all the chicken to the saucepan and season with salt.

2 Add the garlic, rosemary and chilli and stir for a few minutes. Add the white wine and scrape the bottom of the saucepan to loosen the brown bits. Cover and reduce the heat. Simmer the chicken for 45-50 minutes and turn the pieces occasionally. Add water if the liquid in the saucepan evaporates.

3 Once the chicken is cooked and tender – the meat should almost fall off the bone – add the tomatoes and olives. Simmer for another 10 minutes or until the tomato skins start to burst. Serve with creamy mashed potatoes.  

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April 2023

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