BRAISED CHICKEN THIGHS RECIPE RECIPES

Name: Braised Chicken Thighs
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 4 serving(s)
Ingredients: 4 chicken thighs, on the bone with skin; 2 stalks celery, chopped in big pieces; 2 large carrots, chopped in big pieces (or some mini carrots cut in half); 1 large onion (chopped in big pieces); 3 garlic cloves, peeled and whole; 1 (16 ounce) can chicken stock; 2 tablespoons oil; 1 (28 ounce) can crushed tomatoes; 1/2 cup water

BRAISED CHICKEN THIGHS RECIPE - FOOD.COM

Braised Chicken Thighs Recipe - Food.com image

Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it

Total Time 3 hours 40 minutes

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken thighs, on the bone with skin
2 stalks celery, chopped in big pieces
2 large carrots, chopped in big pieces (or some mini carrots cut in half)
1 large onion (chopped in big pieces)
3 garlic cloves, peeled and whole
1 (16 ounce) can chicken stock
2 tablespoons oil
1 (28 ounce) can crushed tomatoes
1/2 cup water

Steps:

Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

Nutrition Facts : Calories 386.9, FatContent 23, SaturatedFatContent 5.5, CholesterolContent 82.4, SodiumContent 701.9, CarbohydrateContent 24.9, FiberContent 4.6, SugarContent 12.7, ProteinContent 21.6

EMERIL'S BRAISED CHICKEN THIGHS RECIPE | MARTHA STEWART

Emeril's Braised Chicken Thighs Recipe | Martha Stewart image

"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." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories Chicken Thigh Recipes

Total Time 1 hours 10 minutes

Prep Time 5 minutes

Number Of Ingredients 13

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

Steps:

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

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