Braised Chicken Thighs
This is a chicken dish that does not disappoint. You've gotta cook some rice to eat with this, no doubt about it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Saute pan
- Mixing bowl
- Whisk
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Serving platter
Ingredients
- 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
- 1 tablespoon Emeril's Original Essence or Emeril's Essence 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
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