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Dorothy's Braised Chicken Thighs Recipe

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This recipe for Dorothy's Braised Chicken Thighs, by , is from St. John's Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dorothy Lopes

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken thighs (approx. 2lbs.) trimmed of any excess skin or fat
1 tbsp. Emeril's Original Essence or Creole Seasoning
1 tsp. salt
1/2 c plus 1 tbsp. all purpose flour
2 tsp. olive oil
3 tbsp. unsalted butter
2 cups thinly sliced yellow onions
1 tbsp. minced garlic
6 sprigs fresh thyme in a bundle, or 2 fresh sprigs of rosemary
1/4 tsp. freshly ground black pepper
3 c. chicken stock or canned low sodium broth
1/4 c. chopped fresh parsley
Steamed white rice, for serving

Directions:
Directions:
1. Season chicken thighs with Emeril's, black pepper and salt
2. Mix chicken stock with flour and set aside
3. Heat pan, add oil and butter to frying pan.
4 Add onion to oil and heat through approx. 3-5 minutes, now add minced garlic
5. Add seasoned chicken thighs and pan fry on both sides until golden brown
6. Add chicken broth, cover and simmer
7. Top with fresh parsley and serve over white steamed white rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
60-120 Minutes
Personal Notes:
Personal Notes:
Servings 4-6 Preparation Time 60-120

There are so many ways to prepare chicken. This is a simple, tasty recipe that is perfect for a family meal.

 

 

 

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