Ingredients: |
Ingredients: 1 tablespoon olive oil
6 chicken thighs (boneless ok also)
1 tbsp Emeril's Essence (recipe below)
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup yellow onion, sliced
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups chicken stock
2 tablespoons fresh rosemary leaves, coarsely chopped OR Fresh thyme
2 tablespoons fresh parsley leaves, chopped
Essence Creole Seasoning
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Mix together and store in a sealed jar or container in a cool place.
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Directions: |
Directions:Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper.
Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes.
Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes.
Serve the chicken thighs and tasty gravy over steamed rice or egg noodles and garnish with chopped parsley. |
Personal
Notes: |
Personal
Notes: A great fall or winter dish. I got this recipe from Emeril Lagasse's TV show a long time ago. This recipe is a hit every time I make it! Great for a large crowd if you double the recipe. The tasty gravy that you end up with after simmering the chicken is amazing!! Keep some crusty bread handy for dipping!! For the non-chicken thigh eaters, you can replace with chicken breasts, but just shorten the final cooking time accordingly.
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This recipe for Emeril's Braised Chicken Thighs is from