Beer Braised Chicken Thighs With Mushrooms Recipes

Steps:

• Combine 3 tablespoons flour, thyme, and paprika in a large ziplock bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag, seal and turn to coat.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan and cook four minutes or until browned. Turn chicken and cook another two minutes. Remove chicken from pan, chicken will not be cooked through.
• Add onion and mushrooms to pan and cook five minutes or until mushrooms are browned. Stirring occasionally.
• Stir in remaining 1 1/2 teaspoons of flour, 1/4 teaspoon salt, beer, chicken broth, Worcestershire sauce and pepper. Bring to a boil and cook two minutes.
• Return chicken to pan. Reduce heat and cook covered for 15 minutes or until chicken is done.
• Sprinkle with parsley and serve with noodles.

Steps:

• Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Steps:

• Pat the chicken thighs dry, and season with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
• Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
• Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

Steps:

• Toast the anise seeds in a small skillet over moderate heat about 3 minutes until the anise is fragrant. Cool slightly and crush with the side of a knife.
• In a food processor, combine the seeds with the cloves, saffron, paprika, and cayenne pepper. Puree with lemon juice. Transfer mixture to a shallow bowl and stir in 1/2 cup olive oil. Add the chicken thighs, turn to coat with marinade. Refrigerate 1 hour.
• Meanwhile, bring water to boil in a medium saucepan. Add the salt and fava beans; cook for 1 minute; using slotted spoon, transfer fava beans to a small bowl; cool slightly. Add peas to boiling water; cook until tender, 5 to 6 minutes; drain. Peel fava beans, add to peas.
• Heat remaining 2 tbsp of oil in a large Dutch oven. Remove the chicken from the marinade, shake off excess marinade. Season chicken with salt and pepper and cook over moderately high heat, turning until brown on both sides. Transfer chicken to platter.
• Wipe out casserole, add butter, heat until melted. Add the mushrooms, scallions, and thyme. Cook over moderate heat, stirring occasionally, until liquid has evaporated and the mushrooms are brown, about 8 minutes. Sprinkle flour over mushrooms, cook stirring 1 minute, then slowly add beer and bring to a boil, scraping loose bits off bottom of pan.
• Return chicken thighs to casserole. Cover, simmer over low heat until chicken is tender and cooked through, about 25 minutes. Add cream, fava beans, peas, and increase heat to moderate. Cook, uncovered until sauce has reduced slightly, about 5 minutes. Discard thyme sprigs. Serve chicken stew in shallow bowls, sprinkled with parsley.