Best Braised Chicken Thighs And Mushrooms Recipes

BRAISED CHICKEN THIGHS WITH LEEKS AND MUSHROOMS OVER QUINOI

Steps:

• Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey.
• Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper.
• Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
• Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.
• Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes.
• Add flour and cook, stirring constantly, for a minute or two.
• Stir in the wine, chicken stock and cream and bring to a boil.
• Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.

BRAISED CHICKEN THIGHS AND MUSHROOMS RECIPE - (4.7/5)

Steps:

• Season chicken thighs with essence, salt and pepper and sear in the hot oil for 3-4 minutes on each side. Remove chicken and add butter and mushrooms. Saute until browned and liquid is evaporated, about 4-5 minutes. Add onions and garlic and saute for 3-4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4-5 minutes. Add the tomato paste, stock and rosemary to the pan and bring to a boil. Reduce to simmer and return chicken to pan, skin side down for 30 minutes. Turn chicken over and cook until the meat is very tender, about 30 minutes. Serve with noodles, polenta or rice.