Chicken thighs, seasoned with salt, pepper, Cajun seasoning and rosemary, cooked with mushrooms and onions, and slow braised on the stovetop.
Braised Chicken Thighs with Onions and Mushrooms
This is a pretty standard recipe for braised chicken, although I based my version on Emeril's recipe he shared on Good Morning America some time ago.
While bone-in chicken thighs are most traditional, other pieces of chicken may also be used, simply by adjusting times accordingly.
There's quite a lot of onion in this - about 3 cups, very thinly sliced, and fresh mushrooms are typically included, though if you're not really a fan, it'd be fine to omit them.
Other veggies may be used, such as quartered red potatoes and carrots, halved and cut into 1-inch chunks. Brown them in the oil after removing the chicken and before adding the broth.
I like to serve this chicken right over the top of some homemade mashed potatoes, spooning the pan sauce, onions and mushrooms over the top, but rice is a great choice as well.
Here's how to make it.
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