Braised Chicken Leg Quarters with Mushrooms

Braised Chicken Leg Quarters with Mushrooms offers a comforting and flavorful meal. Featuring mushrooms, garlic and herbs, this dish checks all the boxes.
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Braised Chicken Leg Quarters with Mushrooms offers a comforting and flavorful meal. This recipe begins by searing chicken leg quarters seasoned with Creole spice in olive oil until golden brown. The chicken is set aside, and butter is melted in the same pan to sauté sliced mushrooms and onions until softened. Garlic is added for a fragrant touch. A crucial step involves creating a rich sauce base. Tomato paste is stirred in, followed by flour to thicken. Dark chicken stock is then added, bringing depth of flavor, and the mixture simmers until slightly reduced. The seared chicken is returned to the pan, nestled into the sauce, and braised until tender and cooked through. Fresh thyme is stirred in just before serving, adding a bright, herbaceous note. The braising process results in succulent chicken and a luscious mushroom sauce, perfect served over rice, mashed potatoes, or polenta. This dish is a delightful combination of savory and earthy flavors, making it a satisfying and elegant meal.

This savory dish brings a kick of flavor that you are sure to love. Enjoy! -Alex

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braised chicken legs with mushrooms

Braised Chicken Leg Quarters with Mushrooms

Braised Chicken Leg Quarters with Mushrooms offers a comforting and flavorful meal. This recipe begins by searing chicken leg quarters seasoned with Creole spice in olive oil until golden brown. The chicken is set aside, and butter is melted in the same pan to sauté sliced mushrooms and onions until softened. Garlic is added for a fragrant touch.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 4 chicken leg quarters or 8 chicken thighs
  • 16 ounces button mushrooms thinly sliced
  • 2 tablespoons butter
  • 1 tbsp creole seasoning
  • 1 cup sliced yellow onion
  • 1 tbsp minced garlic
  • 1 tsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp all purpose flour
  • 2 cups dark chicken stock or regular
  • 2 tbsp coarsely chopped fresh thyme

Instructions
 

  • Heat a 8 qt cast iron dutch oven over medium high heat and add the oil. Season the chicken with the creole seasoning and black pepper.
  • Heat a 8 qt cast iron dutch oven over medium high heat and add the oil. Season the chicken with the creole seasoning and black pepper.
  • Place the chicken skin side down in the pan and sear for 3-4 minutes or until golden brown, flip the chicken and sear for an additional 3-4 minutes on the other side.
  • Remove the chicken and set aside, add the butter and mushrooms and saute until brown and most of the liquids evaporated. (about 4-5 minutes)
  • Add onions and garlic into the pan and saute for an additional 3-4 minutes
  • Make a well in the middle of the pan and add the oil and tomato paste, fry the tomato paste NOT incorporating it with the rest of the ingredients for one minute.
  • After a minute, incorporate the tomato paste with the other ingredients followed by sprinkling the flour into the pan and cook for 4-5 minutes
  • Add stock and thyme to the pan, stirring to incorporate the flour, bring to a boil and reduce to a simmer
  • Return chicken to the pan skin side down and cook the chicken for 30 minutes
  • Turn the chicken over and cook an additional 20 minutes.

Notes

Best served with rice and garnished with chives.
Keyword braised, chicken, mushrooms

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