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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.6
  • Total Fat: 6.7 g
  • Cholesterol: 58.9 mg
  • Sodium: 907.4 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 18.3 g

View full nutritional breakdown of Emeril's braised chicken thighs with mushrooms calories by ingredient
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Emeril's braised chicken thighs with mushrooms



Introduction

This is Emeril's recipe, but changed slightly to be dairy-free. I used olive oil instead of butter. I used skinless chicken thighs, and less mushrooms and less fat. This is Emeril's recipe, but changed slightly to be dairy-free. I used olive oil instead of butter. I used skinless chicken thighs, and less mushrooms and less fat.
Number of Servings: 6

Ingredients

    * 1.5 tablespoons olive oil
    * 6 skinless chicken thighs
    * 1 tablespoon Creole seasoning
    * 1/2 teaspoon salt
    * 1/2 teaspoon black pepper
    * 8 ounces button mushrooms, thinly sliced
    * 1 cup sliced yellow onion
    * 1 tablespoon minced garlic
    * 2 tablespoons all-purpose flour
    * 2 tablespoons tomato paste
    * 2 cups chicken broth
    * 2 tablespoons coarsely chopped fresh rosemary leaves
    * 4 cups steamed white rice
    * 2 tablespoons chopped fresh parsley leaves

Directions

Set a 10-inch, straight-sided saute pan over medium-high heat and add 1 Tbsp oil. Season the chicken thighs with the creole seasoning, salt and pepper. Place the chicken 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 add the 1/2 Tbsp of olive oil and the 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 the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user CARTONCM.






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