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Braised Chicken Thighs

Braised Chicken Thighs

When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast"

http://www.marthastewart.com/345911/braised-chicken-thighs
3.52381
Rated
70.4762100(24)24
  • Prep Time 5 minutes
  • Total Time 1 hour 10 minutes
  • Yield Serves 4 to 6

Ingredients

    • 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
    • 1 tablespoon <u>Emeril's Original Essence</u> 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

  1. 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.
  2. 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.
  3. 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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