Braised Chicken
Author: A Fireman's Wife
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4-6
- 3 Pounds Boneless Chicken Thighs
- Tony Chachere’s Original Creole Seasoning
- 4 tablespoons butter divided
- 8 cloves garlic finely chopped
- 1 onion diced
- 4 mushrooms sliced
- 2 tablespoons flour
- 1 can diced fire roasted tomatoes
- ½ of a small can of tomato paste
- 2 cups chicken broth
- 1 sprig of rosemary
- 1 pound Spaghetti Pasta, cooked
- Chopped fresh basil and parmesan cheese for serving
- Trim the fat off the chicken and place in a dutch oven.
- Season chicken generously on both sides with the creole seasoning.
- Cook on medium high to brown the outside of the chicken then remove from pan.
- Add 2 tbsp butter to the pan and then toss in the garlic, onion, and mushrooms.
- Cook for about 5 minutes then remove from pan.
- To the pan add 2 tbsp butter and 2 tbsp flour and whisk together to form a roux.
- Then add in fire roasted tomatoes, tomato paste, chicken broth, and rosemary.
- Stir and then add back in the chicken, garlic, onion, and mushrooms.
- Bring to boil and then lower the heat and simmer for 30 min.
- While chicken is cooking cook up your pasta.
- Serve chicken and sauce on top of pasta.
- Top with chopped fresh basil and parmesan cheese.
Recipe by A Fireman's Wife at https://afiremanswife.com/2016/11/04/friday-at-the-fire-station-braised-chicken/
3.5.3217