Well first off let me, once again, apologize for such a crappy picture. You see, this dish is so delicious that it’s hard to get a picture since plates get snatched out of my hands while I’m serving it. This a quick photo shot that just doesn’t do this dish justice. But trust me, this is one of those wonderful comfort foods, especially if you like chicken.
The recipe is adapted from Emeril’s recipe for Braised Chicken Thighs. I’ve changed a few things to accommodate my own taste but I’ve linked it back to the original recipe for reference. One of the biggest change is switching chopped fresh rosemary to rosemary powder. I’m not a huge fan of rosemary since I find it overpowering in many dishes and I hate the texture of it when eating, chopped or not. What I like to do is grind dried rosemary into a powder and use it that way. Not only do I get the rosemary fragrance and flavor, I also don’t have to worry about little pieces of rosemary shards in the back of my throat (hwack!). I’m sure some of you know what I mean. I use a mortar and pestle to grind the dried rosemary in batches to keep on hand as substitution for rosemary leaves. This is especially nice for recipes that call for rosemary in rubs.
The other modification was adding white wine. I felt the wine added a bit more depth and flavor to the sauce and to the chicken. The recipe calls for thighs but I like using whatever chicken pieces on hand. For this particular meal, I had all parts, including breasts. The sauce is one of those that’s delicious to mop up with whatever your serving it over. We particularly like it with steamed (or baked) sweet potatoes. You could serve it over mashed sweet potatoes but I like the meatiness of a whole sweet potato in this case.
Fall is just around the corner, although you’d never know it in San Diego. And this is a wonderful dish to prepare for the upcoming milder (hopefully) temperatures. Hope everyone is having a good week!
1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence (recipe here)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced (about a 1/4″ thick)
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups chicken stock, low sodium preferred
1/2 cup white wine
1 teaspoon rosemary powder
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
2 tablespoons chopped fresh parsley leaves (optional)
Set a large saute pan or dutch oven over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and set aside.
Add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
Add the onions and garlic to the pan and saute for 3 to 4 minutes.
Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes.
Add wine, bring to boil and cook for 2 minutes.
Add the tomato paste, stock, thyme and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down. Cover pan and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about another 20-30 minutes. Serve the chicken over rice, sweet potato, mashed potato, or rice. Garnish with the chopped parsley.