Best 4 Braised Chicken Thighs With Button Mushrooms Recipes

EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine the spices to make the spice mixture.
• Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
• In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
• To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
• Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
• Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
• While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
• About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
• Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
• Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

BRAISED CHICKEN WITH MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
• Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
• Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
• Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS

Steps:

• 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.
• 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.
• 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.
• Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
• 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.
• Serve the chicken over rice and garnish with the chopped parsley.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly.
• Yield: 2/3 cup.

BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS

Steps:

• Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
• Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
• Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
• Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
• Sprinkle with parsley and serve with noodles.