Braised Chicken Thighs with Button Mushrooms


I like braising dishes. They are always warm and comforting. Even though we are in Spring now, the weather is still slightly cool and the sky is always gloomy in Los Angeles. It sure sounds like a perfect day for some savory tender chicken. No worries. This is not a really heavy dish.

This chicken dish has many different seasonings. I promise you that the chicken will be packed with flavors. And you will be licking your plate clean with that sauce. Don’t forget to cook rice! You will want them. 🙂

Braised Chicken Thighs with Button Mushrooms (Adapted from Emeril Lagasse via

2 servings


–   ½ tablespoon olive oil

–   4 chicken thighs

–   2 tablespoons unsalted butter

–   8 ounce button mushrooms (cleaned and thinly sliced)

–   ¾ cup yellow onion (sliced)

–   2 tablespoons minced garlic

–   2 tablespoons all-purpose flour

–   2 tablespoons tomato paste

–   2 cups low-sodium chicken broth

–   2 tablespoons fresh rosemary leaves (coarsely chopped)

–   1 tablespoon fresh parsley (chopped)

–   kosher salt

–   ground black pepper

Seasoning for chicken:

–   ½ teaspoon kosher salt

–   ¾ teaspoon ground black pepper

–   ¼ teaspoon smoked paprika

–   ¼ teaspoon garlic powder

–   1/8 teaspoon onion powder

–   1/8 teaspoon dried oregano

–   1/8 teaspoon dried thyme

–   dash of cayenne pepper


  1. Season the chicken thighs all the seasoning.
  2. In a large sauté pan over medium-high heat, warm the oil. Place in the chicken (skin side down) and sear until golden brown, about 3 – 4 minutes. Turn the chicken over and sear the other side for another 3 – 4 minutes. Remove the chicken and set aside.
  3. In the same pan, add the butter and mushrooms, stirring occasionally. Cook until the mushrooms are browned and most of the liquid has evaporated, about 4 – 5 minutes. Add the onions and garlic and cook for 3 – 4 minutes. Sprinkle the flour over the mushroom mixture and stir to make a roux, about 2 minutes. Add the tomato paste, chicken broth and rosemary. Stir until smooth with no lumps. Bring to a boil and reduce to a simmer.
  4. Place the chicken thighs (skin side down) back into the pan. Cook for 30 minutes. Turn the chicken over and cook for another 30 minutes. Skim the excess fat. If necessary, season with salt and pepper. Transfer the chicken and mushroom to serving plates. Top with the parsley. Serve immediately with steamed rice.


Source: Read

8 thoughts on “Braised Chicken Thighs with Button Mushrooms

  1. This must have been really tasty judging from the various herbs you used. I really love stews, regardless of the weather. A dollop of yogurt would be the icing on this exquisite stew. I think I’ll be keeping note on the herbs to get tomorrow on grocery day!

    • Thanks Nami! Thighs is definitely much better than breast. More flavors and moist. And yes, I make extra rice for dish like this. So good!

    • Thank you so much for the kind words, Peter! It is hard to get a good shot out of chicken thighs. They are not really good looking. Thanks to my husband’s great photography skills. We managed to get some good shots.

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