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.
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.