Definition: This cooking method is used for less tender meats. The meat is browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender.
I love braising food. There is something about cooking something low and slow that tastes like you slaved away on it all day.
My husband always says he hates chicken thighs. I thought I would try again but this time combining them with his favorite thing… Mushrooms! So below is a delicious way to cook up an inexpensive dinner that tastes like you worked all day to produce it!
Braised Chicken Thighs
1-2 Tbsp Olive Oil (to coat saute pan)
6 chicken thighs
1 Tbsp. Montreal chicken seasoning
2 Tbsp. butter
2 cups sliced mushrooms
1 cup sliced onion
1 Tbsp. minced garlic
2 Tbsp flour
2 Tbsp tomato paste
2 cups low sodium chicken broth
2 Tbsp fresh rosemary
Heat Oil in a large saute pan over medium high heat. Season chicken Montreal chicken seasoning, and place skin side down in the pan and sear until golden brown, about 4 minutes per side. Lower heat to medium. Remove chicken from pan and add 2 Tbsp of butter. Add the onions and garlic, saute till tender and add mushrooms, cook an additional 4-5 minutes stirring till mushrooms are browned and most of the liquid is soaked up. Stir in the flour and cook for 1-2 minutes till mixed through and a roux is made. Add the tomato paste, stock and rosemary to pan and bring to a boil, reduce to simmer and add chicken. Cook for 30 minutes on one side, turn and cook an additional 30 min. or till chicken is very tender.
Serve over rice
Makes 4-6 servings