Shelly's Recipe

Braised Chicken Thighs with Onions and Mushrooms

Category: Chicken

3 pounds bone-in chicken thighs (about 6 to 8)
Kosher salt and freshly cracked black pepper, to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
3/4 cup of all-purpose flour
1 teaspoon of garlic powder
1 tablespoon of olive oil
3 tablespoons of unsalted butter, divided
3 cups of halved and thinly sliced sweet or yellow onion
1 cup of sliced mushrooms, optional
2 sprigs of fresh rosemary
1 (32 ounce) chicken broth or stock
1/4 cup chopped fresh parsley
Homemade mashed potatoes or steamed white rice

Season the chicken lightly on both sides with salt, pepper and Cajun seasoning. Put the flour and garlic powder in a zipper bag, seal and shake well to mix up. Remove 2 tablespoons of the seasoned flour and set aside. Dredge chicken in the remaining seasoned flour, shaking off the excess.

Heat the olive oil and 1 tablespoon of the butter in a large, lidded skillet over medium high heat and brown the chicken on both sides, skin side down first, until golden brown and crispy, about 3 minutes per side. Remove and set aside.

Add the onion to the skillet and stir, cooking about 4 minutes until softened, but not browned. Add the mushrooms and sprinkle the 2 tablespoons of reserved flour, stirring it in for about 2 minutes. Turn up to high and begin whisking in a small amount of the chicken broth to deglaze the pan, scraping up any browned bits on the bottom. Once mixture is smooth, stir in the remaining chicken broth, cooking until blended in. Return chicken to the pan, skin side down, add rosemary sprigs and cover; let simmer for 15 minutes.

Uncover, turn chicken and stir contents; cover and simmer for an additional 40 minutes, or until chicken reaches an internal temperature of 175 degrees F, stirring several times. Transfer chicken to a serving platter, stir parsley and remaining butter into the sauce and heat through; taste and adjust salt and pepper. Serve with hot steamed rice or homemade mashed potatoes, spooning sauce and vegetables over the top of the chicken or serving sauce on the side.

Tip: Use the pan sauce as is, or concentrate it by reducing. Remove the chicken and tent it to keep warm. Bring sauce to a boil, reduce to medium high and cook, stirring occasionally until reduced by about half, or until it reaches desired consistency. You may also use a cornstarch slurry to thicken it to the consistency of a gravy instead.

Notes: You may also deglaze the pan with a bit of wine, beer or even a vinegar, adding the chicken broth following that. May substitute a teaspoon of dried rosemary and 1 tablespoon of dried parsley. Okay to substitute thyme for the rosemary if desired; about 6 sprigs fresh. You may also finish the chicken in a 400 degree F oven for about 45 minutes to 1 hour, depending on the size of the thighs, or until internal temperature reaches 175 degrees F. Other chicken pieces may be used, however, adjust times accordingly.