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 Michigan Foodie
Oxford, MI
on June 09, 2013
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This is a keeper! I used boneless, skinless chicken thighs and they were delicious, they don't need as much time to cook. I also used mixed mushrooms because that is what I had on hand, mainly cremini. Super favorful, easy and comfort food at its best.
By airbornesurveyo...
Fort Polk, LA
on May 29, 2013
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I cut up and used a 6.89 pound whole bird. Sauce tasted like it needed something more. Added another tablespoon of garlic, five shakes of Franks Red Hot and about a tablespoon of red pepper flakes. Tasted great and will make again.
By Aidasfood
on May 12, 2013
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This is a wonderful recipe. I made it last week and I will be making it again this week (today! Fantastic!! A few changes I made were that I omitted about 1/2 of the cayenne pepper (I don't like too much heat in my food and used low fat low salt chicken broth. My family still gave it rave reviews and we had NO leftovers! I especially liked that there are no fancy ingredients and most of the stuff I already had in my pantry. Those are the best recipes, in my opinion.
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