Woodsy Chicken Fricasse


  • 1 tablespoon unsalted butter
  • 2 pounds chicken thigh, bone-in
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (8 ounce) whole onion, chopped
  • 3 cups Cremini mushrooms, quartered
  • 1/2 cup celery, sliced (1/4-inch)
  • 1 tablespoon all purpose flour
  • 2 teaspoons chopped thyme
  • 1/4 cup dry sherry or white wine
  • 1 cup chicken stock
  • 1 cup California Black Ripe Olives, halved
  • 1 bay leaf
  • 2 tablespoons chopped parsley


  1. Melt butter in a large high-sided sauté pan or Dutch oven over medium-high heat.
  2. Add chicken thighs, season with salt and pepper and cook for 3-4 minutes on each side until evenly browned. Transfer to a clean plate and set aside.
  3. Stir onions and mushrooms into pan, cover and cook over medium heat for 6-8 minutes, stirring occasionally.
  4. Remove cover, mix in celery, flour and thyme and continue cooking for 2-3 minutes.
  5. Whisk in sherry and chicken stock and bring to a boil.
  6. Return chicken to pan, add California Ripe Olives and bay leaf and cover.
  7. Turn heat down to low and simmer for 20 minutes.
  8. Remove cover, cook for 5 more minutes and stir in chopped parsley just before serving.Serving Suggestion: Serve over white rice.