Photo: Braised Chicken Thighs with Button Mushrooms Recipe
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs
- 1 tablespoon Essence, recipe follows
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 16 ounces button mushrooms, thinly sliced
- 1 cup sliced yellow onion
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups dark chicken stock
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 4 cups steamed white rice
- 2 tablespoons chopped fresh parsley leaves
Directions
Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
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By jennyherritz_10...
Madison, WI
on January 26, 2012
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Good recipe, and fairly easy. I used boneless, skinless thighs, and found I didn't need to cook it as long as the recipe stated - 20 minutes on each side was more than enough. I also covered the pan for the last 15 or so minutes.
I skipped adding additional salt; the salt in the seasoning for the chicken as well as the stock was more than enough.
We ate it over rice, as the recipe states, but I think it would be better over egg noodles. Four cups of rice is WAY too much rice for the amount of chicken, too.
Overall, a very good recipe.
By campbell_melind...
Indian Springs, OH
on January 23, 2012
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Very tasty.
By crazystovepipe
wolfeboro falls, NH
on January 22, 2012
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This receipe is wonderful and I typically NEVER eat mushrooms! Although I did substitute baby bellas for the button mushrooms. The smell while it is simmering is mouth watering
Read all 142 reviews