Ingredients
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1
-
6
-
1/2
-
1/2
-
2
-
16
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Braised Chicken Thighs With Button Mushrooms,This is a recipe from Emeril Lagasse from Food Network.,I only gave this recipe 4 stars because I thought it called for too much rosemary. I followed directions except for using boneless/skinless chicken thighs and just 1 Tbsp. rosemary (yes, I did use fresh rosemary) but even that was a bit much. I think it would have been better with maybe 1/2 – 3/4 Tbsp. depending on how fine you chop it. (I did chop my coarse.) I suggest you start with a small amount of rosemary, taste, then add more if you think it needs it. You will have plenty of time to add more after the sauce has boiled for a while. I will be making this again, but I will also add another 1 Tbsp. butter to the roux and 1 Tbsp. more flour as well. I felt the sauce was a bit thin. used homemade chicken stock, and that just put the sauce over the top for taste. I do like the taste of Emeril’s Essence. This recipe makes a lot, so you can use it for a long time. I sometimes substitute it for seasoned salt. (I’ve made that stuff before.),Hearty and flavorful. used boneless, skinless thighs in the cast iron pan so even without skin they got a nice texture. Used 2 fresh rosemary sprigs from the garden and the leaves softened nicely and broke apart. Served over orzo which is Greek pasta and topped with grated Parmesan cheese. The orzo I felt was a good complement. It held up nicely as a base and the braising juice coated it well. Great recipe we loved it!
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Add the Tomato Paste, Stock and Rosemary to the Pan, Bring to a Boil and Reduce to a Simmer. |
|
5
Done
|
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. |
|
6
Done
|
Serve the Chicken Over Rice and Garnish With the Chopped Parsley. |
|
7
Done
|
Emeril's Essence Creole Seasoning (also Referred to as Bayou Blast): Combine All Ingredients Thoroughly. |
|
8
Done
|
Yield: 2/3 Cup. |
