Braised Chicken Thighs with Mushrooms

I can always tell when something we've made tastes great because I forget to garnish with parsley before taking any pictures.

These braised chicken thighs hit the spot on a cold night. The sauce is really good, and is loaded with lots of mushrooms, which is always a good thing.

We had them with salads and an herby purple potato dish I'll post later.


Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 1 1/2 hours
Printable Recipe

Ingredients:

• 1 T olive oil
• 6 chicken thighs (I used boneless, skinless)
• 1 T Bayou Blast (Emeril's Essence, see recipe below)
• 1/2 t salt
• 1/2 t black pepper
• 2 T butter
• 16 oz button mushrooms, sliced
• 1 cup yellow onion, sliced
• 1 T garlic, minced
• 2 T all-purpose flour
• 2 T tomato paste
• 2 cups chicken stock
• 2 T fresh rosemary leaves, coarsely chopped
• 4 cups white rice, cooked
• 2 T fresh parsley leaves, chopped

1. Heat a large saute pan over medium-high heat and add the oil.

2. Season the chicken thighs with the Bayou Blast, salt and pepper.

3. Place the chicken in the pan (skin-side down if they are skin-on) and sear for 4 minutes. Turn over and sear another 4 minutes.

4. Remove chicken. Add butter and mushrooms to the pan and saute for about 5 minutes or until browned.

5. Add onion and garlic and saute for another 4 minutes.

6. Add the flour and blend, stirring, making a light brown rue. This will take about 5 minutes.

7. Add the tomato paste, chicken stock and rosemary. Bring to a boil then reduce heat to a simmer.

8. Add chicken back to pan and cook for 30 minutes.

9. Turn chicken over and cook another 30 minutes until the chicken is done.

10. Serve over rice.

Bayou Blast Seasoning (Emeril's Essence)

Ingredients:

• 2 1/2 T paprika
• 2 T salt
• 2 T garlic powder
• 1 T black pepper
• 1 T onion powder
• 1 T cayenne pepper
• 1 T dried oregano
• 1 T dried thyme

1. Mix well.