Friday, September 10, 2010

Recipe Of The Day: Braised Chicken Thighs w/ Button Mushrooms & White Rice

We got a few tweets from someone who was in dire need of a recipe that called for chicken thighs. We have all sorts of recipes we wanted to give them especially for our Gumbo but they said that it had to be strictly chicken and also include some form of mushroom. When we heard that we knew right away it was time to hit them our favorite braised chicken dish, that goes perfect over rice, egg noodles, steamed vegetables, you pretty much can add any side dish to it and its gonna fly off the table.
The key to this is allowing everything time to merry together and cook down. If this is rushed, this will truly be bitter and horrible. You cannot rush flavor and there is no substitute for patience when it comes to cooking (I don't care what hi tech gadget you think you may own, when it comes time to cook down a sauce, you have to give it just that, TIME.)
This is great for those dining on a budget because it is cheap and goes a long way and makes for great leftovers.
Get ready for the new format in recipes we are about to start using, it will be much easier to follow and much easier to print out for your use at home.

1 TBS olive oil
6 chicken thighs
1 TBS Supreme Plate Seasoning recipe follows
½ tsp salt
½ tsp black pepper
2 TBS butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 TBS minced garlic
2 TBS all-purpose flour
2 TBS tomato paste
2 cups dark chicken stock
2 TBS coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 TBS chopped fresh parsley leaves

Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil.
Season the chicken thighs with the Supreme Plate Seasoning, 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 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 the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
Return the chicken to the pan, skin side down 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.

Supreme Plate Seasoning:
2 1/2 TBS             Paprika
2 TBS                         Kosher Salt
2 TBS                        Garlic Powder
1 TBS                        Black Pepper
1 TBS                        Onion Powder
1 TBS                         Cayenne Pepper
1 TBS                         Dried Oregano
1 TBS                        Dried Thyme
Combine all ingredients thoroughly.

No comments:

Post a Comment