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Braised Chicken Thighs with Button Mushrooms Recipe

Braised Chicken Thighs with Button Mushrooms

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (192)

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Average Rating:

Total Reviews: 192

Showing 111-120 of 192

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  • on February 18, 2010

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    This was easy & a family fav. Everyone was a member of the clean plate club! I used a thigh & leg combo (not my fav, but this recipe made it sooo delicious! Thanks again Emeril.

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  • on February 11, 2010

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    I just finished cooking and eating this meal and it is quite delicious. I did trim most of the fat and some of the skin, but left a little fat as it does add flavor to the sauce. I made the Essence spice rub and I loved it, however it was a little spicy for my kids, so I will have to omit that next time. Otherwise, it an easy meal and next time I will try another starch other than rice, although the rice as good with it.

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  • on February 08, 2010

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    Wow! Found this recipe as another way to cook chicken thighs which my family loves and are very affordable, also! Although we love chiicken fat, I find that the thighs come with ALOT, so we cut at least 1/2 off before cooking and seasoning. Doesn't get much better with red bliss smashed potatoes! Comfort meal at it's best!

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  • on January 22, 2010

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    Make the roux separately and stir it into the vegetables before you add the chicken. I didn't have any tomato paste, so I used canned tomatoes. It turned out real well.

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  • on January 21, 2010

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    Very flavorful. I cooked it with 4 thighs and 4 legs and it turned out great. I don't eat mushrooms but enjoyed this dish just as well. I'll definitely make this again.

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  • on January 20, 2010

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    I cooked this dish in the morning to eat for dinner that evening. I cooked it in the a.m. for a shorter period of time and during reheating cooked it for another 20 mins. I also covered the pot and the thighs were fall off the bone delicious. I served it with ziti and steamed broccoli for a complete meal and was it a winner. The only changes I made to this dish was that I did not have fresh rosemary so I added dry italian seasonings and I also mixed the tomato paste with the stock as it was easier to incorporate. I also used crimini mushrooms as we like these better. I had read the other reviews and some said it needed an acid so I added a splash of white balsamic. This was an excellent dish and I will be making this over and over again. It was inexpensive and delicious and not only smelled delicious but tasted delicious.

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  • on January 08, 2010

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    I was chickened-out and needed a vacation from it. Then I went to a friends home for lunch and she had this recipe and I groaned (chicken again. After I tasted it I had to get the recipe and went shopping the same day. Have to say "bravo Emeril" you can cook for me anyday. Now do you have something to make broccoli not taste like broccoli?

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  • on December 24, 2009

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    This was wonderful just as Emeril wrote it. It is Christmas eve and we had a wonderful bottle of wine (Lancaster with this dinner and we will definitely make again.

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  • on December 06, 2009

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    For a make ahead, Don't simmer for the 60 min. till ready to serve.

    Love Ya, Emeril !!!!


    Michael & Jane

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  • on December 06, 2009

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    This dish was quite delicious. I didn't know what I would do with the extra seasonings, so I halved the spice blend and liberally sprinkled both sides of the chicken with it instead of measuring how much to use. The blend of spices give the sauce its flavor, so I don't recommend skimping on the spices at all. The sauce tasted incredibly rich and flavorful just from the spices, so I didn't feel the need to add any liquor or wine, though it may have been even better with them. This recipe is a definite keeper.

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