Braised Chicken
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Trim the fat off the chicken and place in a dutch oven.
  2. Season chicken generously on both sides with the creole seasoning.
  3. Cook on medium high to brown the outside of the chicken then remove from pan.
  4. Add 2 tbsp butter to the pan and then toss in the garlic, onion, and mushrooms.
  5. Cook for about 5 minutes then remove from pan.
  6. To the pan add 2 tbsp butter and 2 tbsp flour and whisk together to form a roux.
  7. Then add in fire roasted tomatoes, tomato paste, chicken broth, and rosemary.
  8. Stir and then add back in the chicken, garlic, onion, and mushrooms.
  9. Bring to boil and then lower the heat and simmer for 30 min.
  10. While chicken is cooking cook up your pasta.
  11. Serve chicken and sauce on top of pasta.
  12. 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/