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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 61-70 of 192

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  • on October 17, 2011

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    It's unusual for this many people to review an Emeril recipe, but I'm glad to see the recognition of his genius in the kitchen. This is one of his simpler recipes, but the flavor is signature Emeril. I want to bathe in this sauce. And I even lightened the dish up a bit by using skinless thighs, not adding the butter, and beefing up the veggies with some red bell pepper and carrots. Served it over brown rice for a very, very tasty and healthy meal. The only problem is that I want to eat more than one serving. Emeril never fails to please my palate....his recipes are usually more complex, but when you have the time, it's well worth the incredible flavors this man can coax from his ingredients. I've never been disappointed in any of his recipes that I've tried, and I've tried many of them.

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  • on October 16, 2011

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    Yummo! I know, wrong chef...hehe. :- But really, this dish was soooo good. And this is coming from a baker. I'm usually terrible at braising anything on the stovetop, especially chicken. I would give the chicken thighs a 4-star rating on their own, but that braising sauce. That is what takes it to the top! So yummy. I just used Emeril's original essence as I had that on hand in my pantry and omitted the rosemary. I find it a bit strong for my taste buds and only use it when I'm actually seasoning a chicken...I rarely add it to veggies or a sauce. I used fresh parsley and added it in after I made the roux. I was very low on mushrooms, so I added in a handful of organic baby carrots I had left in the crisper. It made a lovely stew, and I served over brown rice with sauteed cabbage on the side. I also made this dish gluten free simply by using a rice flour blend I make from scratch rather than the all-purpose flour.

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  • on October 07, 2011

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    Fantastic! Followed recipe exactly; it was lovely and spicy, but perfectly so; not too hot, just right.

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  • on October 07, 2011

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    This is an amazing recipe, I've cooked it several times and it turns out perfect every time, whole family loves it!

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  • on August 22, 2011

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    This takes quite of bit of time to make it but pefect when you have a day off. I used a cup of dry white wine and 1 cup of chicken stock. I added one 14.5 oz can of diced tomatoes and 20 oz of mushrooms which I cut in half and sliced thin. I served it over parsley wide egg noodles. I am adding this to my recipe box. BAM Emeril!

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  • on August 07, 2011

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    Awesome. The whole family loves it...even the kids.

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  • on July 26, 2011

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    Very moist, tender, and flavorful chicken. I've cooked it several times and my family is ALWAYS pleased. I'm actually making it today! I don't have any thighs so I'm using legs. Thanks, Emeril!

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  • on July 07, 2011

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    I read the reviews before making this for my husband's birthday dinner party. Per the reviews, I substituted 1 cup of white wine for 1 cup of the chicken broth and cut the mushrooms in thirds instead of thinly sliced. I tripled the recipe but next time I won't triple the rosemary. It was a little over powering. Other than that, I didn't think it was too spicy at all. Maybe those that thought it was mistakenly used all of the Essence? We are planning to make this again. It was very good.

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  • on May 26, 2011

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    It was very moist and flavorful, thanks Emeril!

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  • on May 25, 2011

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    My family loves this recipe. It's easy and the leftovers are great to. Although I do not have a big enough fry pan to braised the thighs in I cook the thighs on top then put them in a baking pan and braise them in the oven at 350.

    Ken Rehoboth Beach, DE

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