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Quick Chicken Fricassee with Olives and Broken Cherry Tomatoes

by Laura on March 26, 2011

This quick chicken fricassee is a perfect lazy night’s cook up.  Boneless, skinless chicken thighs are rich and ready quickly, and the sauce is three simple ingredients: white wine, briny olives, and the best cherry tomatoes you can find.  By the time they simmer down to a pan sauce, the chicken thighs are fall-apart tender and full of flavor.  Serve it over a few new potatoes, smashed on a plate.

{ 6 comments… read them below or add one }

1 Joyce March 27, 2011 at 9:01 am

Oh what I wouldn’t give to eat dinner in your house.
I love the way you phrase things. ‘Season judiciously’ makes me imagine this big judge with his gavel throwing salt all over the place, haha!
Adding this to my queue of meat dishes to make for Dad.

2 Laura March 27, 2011 at 9:20 am

Haha! You are funny, Joyce!

3 Lori @ RecipeGirl March 27, 2011 at 9:34 am

I’ve just discovered your blog- what a treat… love your writing and photography!

Your description of this chicken dish makes me want to make it for Sunday night dinner. Delicious.

4 Laura March 27, 2011 at 9:37 am

Oh, thank you! So sweet of you!

5 ShopCookMake March 27, 2011 at 8:17 pm

Chicken Fricassee is one of the quintessential puertorrican dishes I grew up with. I still make it all the time, but my recipe is a little different, though very similar. Thanks for sharing this version, looks fantastic.

6 Kris Jacobson March 29, 2011 at 12:59 pm

I’ve never tasted Fricassee. I’ll have to sometime!

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