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.
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
120915
.