Braised Chicken

This is a simple recipe that requires 1.5 hours of your time…but it tastes so comforting when it’s done.  I got this recipe from Food Network.  For this recipe I used boneless and skinless chicken thighs so it took less time to cook.  When braising chicken, the chicken comes out very tender and juicy, never dry.  It is also a good dish to cook in a bigger batch since the flavors will hold for leftovers, it will even taste better!


  • Chicken thighs
  • 2 cups chicken broth
  • 2 Tbs. Rosemary
  • 2 Tbs. Parsley
  • 2 Tbs. Tomato Paste
  • 1/2 Yellow Onion
  • 3 cloves Garlic
  • 16 oz. White Button Mushrooms, thinly sliced
  • 2 Tbs. Butter
  • 2 Tbs. Flour

You will also need Emeril‘s Essence spice.  Don’t worry! It’s very easy to make at home!

Combine the following:


2.5 Tbs. Paprika
2 Tbs. Salt
1 Tbs. Pepper
2 Tbs. Garlic Powder
1 Tbs. Cayenne Pepper
1 Tbs. Dried Thyme
1 Tbs. Dried Oregano



To make:

First, cut off any excess fat on chicken.  Rub spices all over chicken


Sear chicken in oil.  You want to get a good color on the chicken, so make sure you leave the chicken to cook for about 4 minutes each side.  Don’t move it around.  If they don’t all fit in the pan at once, cook the chicken in batches.  Make sure they get enough space in the pan.


Remove chicken from pan.  Add butter, cook the mushrooms for about 4-5 minutes until they absorb the other ingredients in the pan.


Add in garlic and onion.  Cook for another 4-5 minutes until the onion is a little bit tender.  Add the flour and mix through.


Add in rosemary, tomato paste, and chicken broth.  Make sure you scrape off all the seasonings from the pan.  You want to get all the spices mixed in.  This is another reason why I love my Dutch Oven.  Nothing sticks on the bottom and you’ll get the most from all of the flavors you’ve added into your cooking.  Let boil.  Once the broth is boiled, turn down heat.


Nestle in all of the chicken pieces.  Cook on low heat for 20 minutes on one side, then 20 more minutes on the other side.  If you use bone-in chicken, you will need to cook the chicken for approximately 10 minutes longer on each side.

As side dishes, I paired this braised chicken dish with brown rice and Haricot Verts.  Haricot Verts are versatile and can be simply paired with many heartier dishes because of their delicious but light flavors.  Follow the simple Haricot Verts recipe below:



In a pan, cook Haricot Verts in a little bit of oil and 2 cloves of garlic.  They take about 15-20 minutes to cook.  Keep the stove on medium heat.  Season with salt and pepper.  Add in 1/2 cup of water and put lid on.  Cook until tender. Once done, add in the juice of half of a lemon.



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