Chicken Thighs with Rosemary, Mushrooms & Olives


  • 4 tablespoons butter, divided
  • 1 pound chicken thighs
  • 1 medium onion, quartered & sliced
  • 5 ounces mushrooms, sliced
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons fresh rosemary, chopped
  • Salt & ground black pepper to taste
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup dry white wine or poultry broth
  • 12 cherry tomatoes
  • 12 black olives
  • Spinach, for serving


Bone Broth.jpg


  1. Heat 2 tablespoons butter in a large skillet over medium heat.
  2. Add onions and sauté until translucent, about 5 minutes.
  3. Stir in mushrooms, and cook until soft. Remove to a plate.
  4. Add 2 tablespoons of butter into skillet and heat over medium-high heat.
  5. Add garlic, rosemary, and chicken thighs in hot oil; season with salt and pepper.
  6. Cook, turning chicken, until chicken and garlic are well browned.
  7. Return mushrooms and onions to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine or broth, scraping the bottom of the skillet with a spoon. Cook about 3 minutes.
  8. Reduce heat to low, cover, and simmer gently for about 1 hour.
  9. Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.
  10. Serve on a bed of spinach.