The belly rules the mind. ~Spanish Proverb

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Braised Chicken Thighs with Button Mushrooms January 7, 2011

Filed under: Main Dishes — skotk13 @ 9:24 pm
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1 Tbs olive oil
6 chicken thighs
1 Tbs Emeril’s Essence
1/2 tsp salt
1/2 tsp black pepper
2 Tbs butter
16 oz button mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbs minced garlic
2 Tbs all-purpose flour
2 Tbs tomato paste
2 cups dark chicken stock
2 Tbs coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 Tbs chopped fresh parsley leaves

Set a 10in straight sided saute pan over medium high head 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 mins. 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 min. Add the onions and garlic to the pan and saute for 3 to 4 mins. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 mins. Ad the tomato paste, stock and rosemary to the pan, bring to a boil and simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 mins. Turn the chicken over and cook until is very tender, about 30 mins. Serve the chicken over the rice and garnish with the chopped parsley.
Recipe from “New New Orleans Cooking,” by Emeril Lagasse and Jessie Tirch. Published by William Morow, 1993.


Braised Chicken with Bell Pepper Mole March 6, 2010

Filed under: Main Dishes — skotk13 @ 9:34 pm
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4 Boneless Chicken Breasts

2 Tbsp Olive Oil

1 Onion, chopped

3 Cloves Garlic, chopped

2 Tbsp Chili Powder

1 tsp Cumin

½ tsp Cinnamon

1 can Rotel

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

2 Tbsp Peanut Butter

2 oz Bitter Sweet Chocolate, chopped

1 Lime

Salt and Pepper to taste


Heat olive oil in sauce pan.  Sautee onions.  Throw in Garlic and all dry spices, sautee to blend flavor.  Add Rotel, peppers, peanut butter, chocolate, lime.  Simmer 10 mins.  Puree in blender until smooth, pour back into pan.  Brush chicken with oil, salt and pepper.  Sear chicken on both sides then add to Mole, bring to a simmer and braise for approx. 45 mins.