Braised Chicken Thighs

Braised Chicken Thighs
Braised Chicken Thighs

PREP TIME

5

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 6

    chicken thighs (about 2 lbs.), trimmed of any excess skin or fat

  • 1

    tbsp. Emeril's Original Essence or Creole seasoning

  • 1

    tsp. salt

  • 1/2

    c. plus 1 tbsp. all-purpose flour

  • 2

    tsp. olive oil

  • 3

    tbsp. unsalted butter

  • 2

    c. thinly sliced yellow onions

  • 1

    tbsp. minced garlic

  • 6

    sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary

  • 1/4

    tsp. freshly ground black pepper

  • 3

    c. chicken stock or canned, low-sodium chicken broth

  • 1/4

    c. chopped fresh parsley

  • steamed white rice, for serving

Directions

Season the chicken all over with the Essence and 1/2 tsp. of the salt. Place the 1/2 c. 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 tsp. of the olive oil in a 10-12" flame-proof casserole or saute pan over medium-high heat. Add 2 tbsp. 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 tbsp. butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 tsp. salt, and the black pepper. Cook, stirring as needed, until the onions are translucent, about 4 minutes. Sprinkle the 1 tbsp. flour over the onions and cook for 2 minutes longer. 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, 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.

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