Braised Chicken Thighs
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- Prep Time 5 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 4 to 6
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Ingredients
- 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
- 1 tablespoon Emeril's Original Essence or Creole Seasoning
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 3 tablespoons unsalted butter
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced garlic
- 6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- Steamed white rice, for serving
Directions
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
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This is a delicious recipe. I do simmer it for one hour, which helps to blend the flavors. It's a great weeknight dinner!
I would never make this again. Even though I used Old Bay instead of Emeril Essence, I am sure it wouldn't be all that better. The sauce is greasy (even though I poured off all but a couple TBSP of the fat, which the recipe doesn't even call for it, and I skimmed some!) and BROWN. It makes the rice very unappetizing looking. The parsley doesn't help! The taste is generic and unimaginative. Love Emeril, but this isn't his best.
I'm in the process of making this recipe, but I just realized : it's incomplete! Found the rest of it on another website very easily.
This is a great meal and I enjoyed it very much, but the recipe here is missing a whole bunch of stuff. I realized this only when I was making the thighs for dinner yesterday, but luckily I was able to find the full recipe here at Emeril's website: http://www.emerils.com/recipe/7949/Braised-Chicken-Thighs
The meal requires at least 40 more minutes than the receipe suggests.
yummm! Easy and delicious! I used double the amount of chicken thighs and there was plenty of sauce for all of it. I love this recipe!