Food Network
Home> Recipes>
Braised Chicken Thighs with Button Mushrooms Recipe

Braised Chicken Thighs with Button Mushrooms

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 192

Showing 151-160 of 192

Sort by:

Newest

  • on December 10, 2008

    Flag

    I was looking for something to do with the chicken thighs in the fridge and I had almost all the ingredients for this. I did not have mushrooms, but since hubby is not a big shroom fan, I just left that step out, including the butter. The thighs make so much fat even when trimmed, so I considered adding the butter for about 4 seconds and decided against it. I also used regular chicken broth instead of "dark stock". I had all the ingredients for "essence" but I just sprinkled them on the chicken without measuring and mixing. Oh, and I left out the cayenne, which I know would have been a really nice addition, but I did it for my little boy. I also omitted the fresh parsley at the end, as I had forgotten to get any when I went out to the garden into the cold rain for the rosemary. I went a little short of the two tablespoons of both the garlic and the rosemary. Now, having said all that, this was good! Not GREAT, but really good. Hubby (who is an ex-chef gave it the four stars. My only complaint is that the "sauce" was really thin. I considered making a little extra roux and thickening it up a little, but time was a wastin' and I had hungry mouths to feed. Tell you what though - I think the rest of that thin sauce would be great as a soup with a piece of warm, crusty, french bread - once I've finished chilling it and removing all the FAT from the top! Id this had been made exactly as written, I think it would have been even better, and if thickened, would be great on the egg noodles in the picture instead of the rice as recommended.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 20, 2008

    Flag

    Loave chicken and love mushrooms. This is a great dish with both rice and egg noodles. JUST USE A LITTLE LESS BUTTER.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2008

    Flag

    This dish was easy to get ready and nice to just relax while it cooked away. Chicken was very tender and the flavors enhanced even more the next day for lunch. Definite keeper!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2008

    Flag

    From preparation to presentation I found this recipe to be exactly what I was searching for dinner. Had all the ingredients on hand, took my time preping and made the "Essence". Added more garlic, onions and homemade chicken stock than recipe called for Served over broad noodles instead of the rice. It was extremely easy to prepare and full of flavor. My husband loved it too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2008

    Flag

    This turned out wonderfully! Thanks for the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 27, 2008

    Flag

    Great dish ! I browned the flour pretty dark , to impart that nutty flavor . I also knew it would lighten up some when I added the stock . I also included two table spoons of Frank's Red Hot , for a little added kick .

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 26, 2008

    Flag

    Family loved this recipe and we will serve it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 16, 2008

    Flag

    I tried this recipe as was said in the instructions and had one of the most fat filled greasy messes I've ever cooked in my entire life. All that butter is extremely unnecessary being that the thighs themselves are quite fatty if you leave the skin on as is suggested. Terrible terrible recipe. Two thumbs way down Emeril

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2008

    Flag

    Between the Essence recipe and the additional salt, which I didn't use too much of,it was over the edge on salt. Other than that it was good and I would try this recipe again with salt moderation.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 03, 2008

    Flag

    This recipe is THEEE best. I have been cooking for a great many years and am always ready to try a new one. Emeril has such a wonderful way with flavors and this is a prize! We just loved this...the blending of flavors is perfect.....he's a master at that. We loved this, it's easy to prepare and I have his blend in a small jar now all ready for the next time I use this recipe. Try it...you'll love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 11 12 13 14 15 16 17 18 19 20 Next »
Advertisement
[an error occurred while processing this directive]

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.