EMERIL’S BRAISED CHICKEN THIGHS

Emeril's Braised Chicken Thighs

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." 

Prep:

5 mins

Total:

1 hr 10 mins

Servings:

6

Ingredients

•
6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat 

•
1 tablespoon Emeril's Original Essence or Creole Seasoning 

•
1 teaspoon salt 

•
1/2 cup plus 1 tablespoon all-purpose flour 

•
2 teaspoons olive oil 

•
3 tablespoons unsalted butter 

•
2 cups thinly sliced yellow onions 

•
1 tablespoon minced garlic 

•
6 sprigs fresh 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 

•
Steamed white rice, for serving 

Directions

Step 1 Season the chicken all over with the Essence 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.

Step 2 Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof 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.

Step 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 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, tight-fitting lid, and simmer for 15 minutes.

Step 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.

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

Step 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. Serve with steamed white rice.