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Wednesday, August 12, 2009

New Recipe from Emeril: Braised Chicken Thighs with Button Mushrooms

The name might sound a little boring but all of the positive remarks on and the picture caused me to try this new recipe out for a weeknight dinner. I give it a Giant Thumbs Up, it was delicious! Just something different and it wasn't too much of a pain to make, either. The result is tender and juicy chicken thighs with a rich brown sauce with quite a bit of kick. Very flavorful. The only labor involved is slicing up all those mushrooms which wasn't too bad.

Give this tasty recipe a try for a different spin on the same ole weeknight chicken dinner. I used boneless, skinless chicken thighs which reduced the fat and were just as juicy and tasty. I also always have "Emeril's Essence" on hand so I just used that instead of making my own, I tend to buy it and add it to get some extra "BAM!" in my recipes. Also, because boneless skinless thighs are smaller and cook faster, the last step really is just intended to "cook until sauce has thickened into a gravy-like consistency" since the chicken is probably tender already at that point. The sauce really does thicken up quickly so don't skip that last 20 minutes or so. Hope you like it, we thought it was delicious over brown rice!

Here's the recipe for your convenience, or check it out on the Food Network website!

Braised Chicken Thighs with Button Mushrooms
As seen here, on Food Network

1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves

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):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.


  1. Very Beautiful Material , Thank You !.

  2. Really enjoy your blog, nice work.

    You might want to try this same technique with Chinese 5 spice powder instead of the essence, tomato paste and rosemary. Add the 5-spice powder with salt and pepper to flour and lightly flour the chicken. Use the same flavored flour to make the roux.