"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".

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.

  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.

  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Reviews (8)

176 Ratings
  • 5 star values: 37
  • 4 star values: 58
  • 3 star values: 48
  • 2 star values: 22
  • 1 star values: 11
Rating: 5.0 stars
05/14/2020
This recipe is a definite keeper. I placed the thighs, skin-up under the broiler to crisp the skin. I would half the salt next time but change nothing else. Full of flavor and very tender chicken.
Rating: 5.0 stars
05/14/2020
This recipe is a definite keeper. I placed the thighs, skin-up under the broiler to crisp the skin. I would half the salt next time but change nothing else. Full of flavor and very tender chicken.
Rating: 5 stars
11/16/2016
This chicken is amazing. I add the essence seasoning under the skin and into the flour too. I also like to double the onions and chicken stock to make more of the delicious gravy to put on top of my white rice. For the woman who said it was too greasy - 1. Did you trim the fat from the chicken well? 2. Did you use quality butter (this is very important). For everyone that I've made this dish for, I've had nothing but RAVE reviews. This is one of my favorite dishes. Definitely delicious!
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Rating: 4 stars
09/03/2015
It seems that the recipe here has been reposted and is now complete. That being said, I have to comment on how delicious these were. 'Technically' I can't review on the recipe as written. I didn't have any fresh herbs on hand so I substituted with dry but they still came out amazing. I also brined the thighs for 6 hours with salt and honey before braising them. For sides I made asparagus and rice. The rice is a must so you can smother it with this gravy. Delish!!
Rating: Unrated
01/29/2015
This recipe is incomplete and broken. Do NOT eat chicken thighs after they have been simmering for only 15 minutes! jujulovesbaking provided the link to the original recipe which, as noted, requires 40 minutes more time on the stove. Editors: please fix this recipe, for safety if nothing else.
Rating: Unrated
10/26/2011
This is a delicious recipe. I do simmer it for one hour, which helps to blend the flavors. It's a great weeknight dinner!
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Rating: 1 stars
10/24/2011
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.
Rating: Unrated
06/24/2011
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.
Rating: Unrated
01/12/2011
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.
Rating: Unrated
08/31/2010
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!