Braised Chicken Thighs with Button Mushrooms

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Money-Saving Meals

Rated: 5 stars out of 5Rate itRead users' reviews (74)

RECIPE
COMMENTS & REVIEWS(74)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 15 min
Total:: 1 hr 25 min

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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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Comments & Reviews

recipe Braised Chicken Thighs with Button Mushrooms
Brad Sandy, UT 11-15-2009
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Could be excellent with a few changes
Rated: 4 stars out of 5

I made this dish last night and it came out pretty good. Me and my wife both felt it needed some acid. The next time I... make this dish, I will substitute 1 cup of wine for 1 cup of the chicken stock (or substitute both cups of the stock for the wine). I also felt it could have used maybe another 30 minutes of cooking time. With the 60 minutes, it came out pretty tender, but I was expecting falling off the bone which it wasn't. The recipe did not specify covering the braising pot. Looking at the sauce when the braising started, I figured an hour of reduction would have made it into a syrup, so I covered the dish, which makes sense anyways for a braise. The dish was pretty good and filled the house with a divine aroma as it cooked, I think all it needs is a few tweaks to 'kick it up that extra notch' as Emeril would say.Read more
recipe Braised Chicken Thighs with Button Mushrooms
SUNNY Westford, MA 11-15-2009
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Outstanding comfort food
Rated: 4 stars out of 5

Loved this! Made as written except for using skinless bone-in thighs, doubling the mushrooms, and deglazing the mushrooms... with a splash of Marsala wine. The recipe doesn't say to cover the dish while the chicken cooks the 30 min. per side, but that's a given for braised dishes. Served it over egg noodles - I'm sure it would also be just as good over rice or mashed potatoes, but I think the egg noodles were a nice choice and perhaps lighter than mashed potatoes. The dish has wonderful aroma, and the chicken absolutely falls off the bone. Will definitely make this again!Read more
recipe Braised Chicken Thighs with Button Mushrooms
Dedicated Chapel Hill, NC 11-12-2009
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Delicious
Rated: 5 stars out of 5

I omitted the mushrooms, because I am not a mushroom lover. Very easy to make- just need one hour to braise the chicken!... However you are left with tender flavorful chicken in a delicious sauce. I can't wait until lunch tomorrow to eat the leftovers! Will definitely make again-Read more
recipe Braised Chicken Thighs with Button Mushrooms
beth scappoose, OR 11-11-2009
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GREAT COMFORT FOOD
Rated: 5 stars out of 5

This is a very good chicken dish!! I made it with mash potatoes and don't think I would make it any other way.
recipe Braised Chicken Thighs with Button Mushrooms
Claudia O Fallon, MO 11-09-2009
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Excellent dish!
Rated: 5 stars out of 5

The chicken was soft and the house smells wonderful.
recipe Braised Chicken Thighs with Button Mushrooms
julie Bellevue, WA 10-13-2009
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Great meal
Rated: 5 stars out of 5

I made this for my husband, and he loved it. He likes dark meat chicken so I knew he would like that part. I had skinless... meat with the bone still in it. Otherwise made as specified, except I used Paul Prudhomme's "magic seasoning blend" instead of Emeril's Essence and used nowhere near 1 Tbsp. Also did not add any extra salt as my seasoning blend had a lot in it. I think this recipe would not work as nicely with white meat; something about the dark meat works particularly well because it becomes very tender with slow cooking. I tried polenta slices as the carb/side and that was okay, but my husband thought mashed potatoes (garlic?) would be really good and I think he's right. Will make this again.Read more