Braised Chicken Thighs with Button Mushrooms

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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

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This recipe is so great! Everyone in my house loves it, and I have some very picky eaters. I have been making this since 2009, and not one person ever gets tired of eating it! We actually eat it at least once a week! So good

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This was wonderful! I didn't have any chicken thighs, so I substituted boneless chicken breasts. My sauce ended up more red than in the photo. But..the picky boyfriend told me to add this to the "regular" list of entrees!

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Super delicious and super easy. Only problem, the skin gets really flabby and unappetizing. So, next time I'm definately going to remove the skin before browning. Still think bone-in is the way to go for the flavor. Also, because I am such a huge fan, I added 24 oz of mushrooms. This is DEFINATELY a make again!

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Entire family enjoyed the flavor, but WAY too fatty, and the nicely browned skin became soggy after braising, so there's no point to keeping it on. I always like to try the recipe "as written" the first time, but will use boneless, skinless thighs or breasts the next time I make this to decrease the fat. Like others, I'll also try replacing some of the stock with red wine to add a little more flavor.

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Super delicious!!!

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I love love love Emeril ;- This was very good. Tender and juicy. Cant give 5 stars only because it has to blow me away for a 5. But very good addition to our recipe book.

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This was absolutely fantastic!!! One of the best chicken dishes I have ever made and I cook a LOT. I like others did sub out some stock for white wine, but I did 3/4 cup wine and 1 1/2 cups stock. I made the Essence in this recipe and it had just the perfect amount of spice. The only other change I made other than the wine was I used mini portabellas instead of button mushrooms because I had them on hand. Cooking time of 1 hour was just about right, although mine probably simmered about 15 minutes more. Prep time took a little longer than stated, but very easy and very very good! served over egg noodles.

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I never use Emeril recipes, but tried this and it was excellent. I substitued a package of frozen mixed veggies for the mushrooms to make it a more rounded all in one pot meal. I also used white wine in place of some of the chicken stock. I left the cover off for the final hour of cooking and my sauce reduced to a nice thick flavorful sauce. Stirring it around a bit during the last 30 minutes helped reduce the sauce. It was not too greasy, even using the butter. I did drain the excess oil before adding the butter and veggies to the pan. Next time I will remove the skin after crisping it, as it was too soggy and not necessary for this dish. But I will use it in the first step as it left flavorful brown bits in the pot that added nice flavor to my sauce. I also think the chicken will be even more tender without it, since the areas without skin when I made it absorbed more sauce and actually became so tender it was falling off the bone. My husband loved it, will definitely make it again!

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Big taste factor for such an easy dish. Terrific sauce, chicken moist and succulent. I sliced the mushrooms thicker than called for, otherwise kept everything the same. Very good.