Emeril's Braised Chicken Thighs Recipe

Looking for an easy Emeril's Braised Chicken Thighs recipe? Learn how to make Emeril's Braised Chicken Thighs using healthy ingredients.


Submitted by beecee1963

Makes 6 servings



There are so many ways to prepare chicken. This is a simple, tasty recipe that is perfect for a family meal.

Recipe Ingredients for Emeril's Braised Chicken Thighs

2 pounds chicken thighs (about 6), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup all-purpose flour
1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
1 tablespoon 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

Recipe Directions for Emeril's Braised Chicken Thighs

  1. Season the chicken all over with the Essence (2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme) and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.

  2. Heat 1 teaspoon of the olive oil in a 10- to 12-inch flame-proof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.

  3. Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1 /2 teaspoon salt, and the black pepper. Cook, stirring as needed, until the onions are translucent, about 4 minutes. Sprinkle the 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, heavy, tight-fitting lid, and simmer for 15 minutes.

  4. Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.

  5. Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.

  6. Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken.

  7. Serve with steamed white rice.

  8. 6 servings

  9. Recipe courtesy Emeril Lagasse, Emeril 20-40-60, Fresh Food Fast, HarperStudio Publisher, New York, 2009, courtesy MSLO Inc.

  10. Prep time: 5 minutes

  11. Cook time: 65 minutes

  12. Total: 70 minutes

Categories

Chicken, Main Dish, American, Braise

Nutrition Facts
Serving Size 338.6g
Amount Per Serving
Calories
305
Calories from Fat
124
% Daily Value*
Total Fat
13.8g
21%
Saturated Fat
5.3g
27%
Trans Fat
0.0g
Cholesterol
142mg
47%
Sodium
978mg
41%
Potassium
101mg
3%
Total Carbohydrates
13.7g
5%
Dietary Fiber
1.2g
5%
Sugars
2.0g
Protein
31.7g
Vitamin A 11% Vitamin C 12%
Calcium 5% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sugar
  •   Bad points
  • High in cholesterol
  • High in sodium
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