↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence, recipe in link above
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
1 pound of bowtie pasta
2 tablespoons chopped fresh parsley leaves
Directions
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 to the pan and stir. Add the 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. Add salt and pepper to taste.
Serve the chicken over pasta and garnish with the chopped parsley.
view more member recipes
BRAISED CHICKEN THIGHS AND BUTTON MUSHROOMS
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence, recipe in link above
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
1 pound of bowtie pasta
2 tablespoons chopped fresh parsley leaves
Directions
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 to the pan and stir. Add the 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. Add salt and pepper to taste.
Serve the chicken over pasta and garnish with the chopped parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Braised Chicken Thighs With Onions And Mushrooms
by sgre52160
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
by sgre52160
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
Button Mushrooms
by sgre52160
6 tbsp extra virgin olive oil 1 1/2 lbs whole small button mushrooms, cleaned 3 tbsp butter Sea salt or coarse salt 1 tbsp minced garlic 1 1/2 tsp fresh chopped thyme leaves 2 tbsp lemon jui
by sgre52160
6 tbsp extra virgin olive oil 1 1/2 lbs whole small button mushrooms, cleaned 3 tbsp butter Sea salt or coarse salt 1 tbsp minced garlic 1 1/2 tsp fresh chopped thyme leaves 2 tbsp lemon jui
Italian Button Mushrooms Saute
by sgre52160
6 tablespoons extra-virgin olive oil 1 1/2 pounds whole small button mushrooms, wiped clean 3 tablespoons butter Gray sea salt 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves,
by sgre52160
6 tablespoons extra-virgin olive oil 1 1/2 pounds whole small button mushrooms, wiped clean 3 tablespoons butter Gray sea salt 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves,
Braised Chicken Thighs
by sgre52160
8 skinless chicken thighs or 4 boneless, skinless breasts 1 tbsp butter 1 cup button mushrooms 1 cup sliced onions 1 tsp chopped fresh thyme 1/2 tsp salt 1/2 tsp cracked black pepper 1 ba
by sgre52160
8 skinless chicken thighs or 4 boneless, skinless breasts 1 tbsp butter 1 cup button mushrooms 1 cup sliced onions 1 tsp chopped fresh thyme 1/2 tsp salt 1/2 tsp cracked black pepper 1 ba
Chicken Thighs Braised In Garlic And White Wine
by sgre52160
2 tsp dried oregano Kosher salt and pepper 8 small chicken thighs (about 1 1/2 pounds) 3/4 cup all-purpose flour 2 tbsp olive oil 3 small yellow onions, quartered 4 cloves garlic, thinly sliced
by sgre52160
2 tsp dried oregano Kosher salt and pepper 8 small chicken thighs (about 1 1/2 pounds) 3/4 cup all-purpose flour 2 tbsp olive oil 3 small yellow onions, quartered 4 cloves garlic, thinly sliced
view more member recipes
related CDKitchen recipes
Chicken Broccoli Lo Mein
Oven Fried Chicken Thighs
Chicken Thighs Stuffed With Feta Cheese and Sun-Dried Tomatoes
Chinese Soy Braised Chicken
Easy Chicken Cassoulet
Apple Country Chicken Thighs
Chicken Smothered in Shiitake Mushrooms
Sesame Seed Chicken
Herb Roasted Chicken Thighs
Mexican Chicken Thighs