The gravy is why I make this, not the chicken. Martha Stewart’s Braised Chicken Thighs, an Emeril Lagasse recipe, are dredged in flour with Creole seasoning, browned in butter, then simmered low and slow in chicken stock with onions, garlic, and fresh thyme until the sauce turns into something you want to pour on everything.
I make this on cold nights when I want the house to smell like someone’s grandmother is cooking. This Martha Stewart chicken thighs recipe takes about an hour but most of that is hands-off simmering, and the braised chicken falls apart the second you touch it with a fork. Serve it over rice or do not bother.
Try More Chicken Recipes:
Why You Will Love These Braised Chicken Thighs:
- The sauce is everything: Chicken stock thickens with the flour on the thighs as it simmers. By the end you have this silky Cajun-spiced gravy that clings to rice and makes every bite worth it.
- Thighs do not dry out: Braising is basically impossible to mess up with bone-in thighs. An hour of gentle simmering and they are falling-apart tender. Breasts would be dry sawdust by that point.
- It is mostly waiting: Five minutes of prep, a quick sear, then you put the lid on and walk away. I have folded laundry, helped with homework, and watched half a show while this cooked itself.
Braised Chicken Thighs Ingredients
- 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
- 1 tablespoon Emeril’s Original Essence or Creole Seasoning
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 3 tablespoons unsalted butter
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced garlic
- 6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- Steamed white rice, for serving
How To Make Martha Stewart Braised Chicken Thighs
- Season and dredge: Season the thighs all over with the Creole seasoning and half a teaspoon of salt. Put the half cup of flour in a bowl and dredge both sides of each thigh, shaking off the extra.
- Brown the chicken: Heat 1 teaspoon of olive oil in a 10 to 12 inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of butter. When the butter melts, place the chicken skin-side down and brown for 2 minutes per side. Take the chicken out and set it aside.
- Cook the onions and garlic: Add the remaining 1 tablespoon of butter to the pan. When it melts, add the onions, garlic, thyme bundle or rosemary, the remaining half teaspoon of salt, and the pepper. Add the remaining 1 tablespoon of flour and stir it in, then whisk in the chicken stock and turn the heat to high.
- Braise: Put the chicken back in skin-side down and bring the stock to a boil. Turn the heat to medium-low, cover with a tight-fitting lid, and simmer for 15 minutes. Uncover, stir the bottom to prevent scorching, and flip the chicken skin-side up. Cover again and simmer 20 more minutes. Stir the bottom one more time, cover, and simmer a final 20 minutes.
- Finish and serve: Take out the herb bundle. Move the chicken to a platter. Stir the parsley into the sauce and spoon it over the chicken. Serve with steamed white rice.
Recipe Tips
- Stir the bottom of the pan: The recipe tells you to stir three times during braising and that is not optional. The flour in the sauce settles and scorches if you forget. I burned the bottom once and the whole batch tasted bitter.
- Use a heavy lid: A loose lid lets too much steam out and the sauce reduces too fast. If your lid does not fit tight, lay a piece of foil under it. The chicken needs that trapped moisture to braise properly.
- Make your own Creole seasoning if you have to: Equal parts paprika, garlic powder, onion powder, and dried oregano with a pinch of cayenne. It is not the same as Emeril’s blend but it gets you close enough for a weeknight.
The Gravy Gets Better Overnight
I have made this for dinner and then reheated the leftovers the next day and the sauce was thicker, more concentrated, and honestly better. The flour keeps absorbing liquid as it sits in the fridge so by day two the gravy coats the chicken like it was made to. If I am making this for company I try to make it a day ahead just for that reason.
The parsley is supposed to go in at the end but I sometimes hold it back and add it fresh when I reheat. It keeps the color and flavor brighter instead of getting muddy from sitting in the hot sauce overnight.
What Goes Well With These Braised Thighs
Rice is not a suggestion here, it is the whole point. The gravy needs something to soak into. I make white rice every time and I do not get creative about it because the sauce is already doing all the work.
If I want a green on the table I go with creamed spinach or a simple side of baked beans to lean into the Southern comfort thing. Nothing that competes with the gravy.
How To Store Leftovers
Keep the chicken in the sauce. That gravy is what keeps the meat moist for days. Fridge for up to 4 days, and it actually freezes well because there is no breading to go soggy, just braised meat and sauce.
Reheat in a pot on the stove over medium-low so the sauce warms through evenly. I shred the leftover chicken right into the gravy and spoon it over toast when I do not feel like making rice again. Lazy but good.
FAQs
- Can I use boneless skinless thighs? You can but the sauce will not be as rich. Bone-in thighs release collagen as they braise and that is what gives the gravy its body. Boneless also shrink more. I would stick with bone-in if you have the choice.
- What is Emeril’s Essence? It is a Cajun-Creole spice blend Emeril Lagasse created. You can find it at most grocery stores or make a quick version at home with paprika, garlic powder, onion powder, oregano, and cayenne. The recipe was originally his, featured on Martha’s show.
- Why do I stir the bottom three times? The flour from the dredge settles as the chicken simmers and it will burn if you do not loosen it. Three stirs over 55 minutes keeps the sauce smooth and prevents that bitter scorched flavor from ruining the whole pot.
More Chicken Recipes:
Nutrition Facts
(1 serving, serves 6)
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 720mg
- Total Carbohydrates: 14g
- Protein: 34g
Martha Stewart Braised Chicken Thighs Recipe
Description
The gravy is why I make this, not the chicken. Martha Stewart’s Braised Chicken Thighs, an Emeril Lagasse recipe, are dredged in flour with Creole seasoning, browned in butter, then simmered low and slow in chicken stock with onions, garlic, and fresh thyme until the sauce turns into something you want to pour on everything.
I make this on cold nights when I want the house to smell like someone’s grandmother is cooking. This Martha Stewart chicken thighs recipe takes about an hour but most of that is hands-off simmering, and the braised chicken falls apart the second you touch it with a fork. Serve it over rice or do not bother.
Ingredients
Instructions
- Season and dredge: Season the thighs all over with the Creole seasoning and half a teaspoon of salt. Put the half cup of flour in a bowl and dredge both sides of each thigh, shaking off the extra.
- Brown the chicken: Heat 1 teaspoon of olive oil in a 10 to 12 inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of butter. When the butter melts, place the chicken skin-side down and brown for 2 minutes per side. Take the chicken out and set it aside.
- Cook the onions and garlic: Add the remaining 1 tablespoon of butter to the pan. When it melts, add the onions, garlic, thyme bundle or rosemary, the remaining half teaspoon of salt, and the pepper. Add the remaining 1 tablespoon of flour and stir it in, then whisk in the chicken stock and turn the heat to high.
- Braise: Put the chicken back in skin-side down and bring the stock to a boil. Turn the heat to medium-low, cover with a tight-fitting lid, and simmer for 15 minutes. Uncover, stir the bottom to prevent scorching, and flip the chicken skin-side up. Cover again and simmer 20 more minutes. Stir the bottom one more time, cover, and simmer a final 20 minutes.
- Finish and serve: Take out the herb bundle. Move the chicken to a platter. Stir the parsley into the sauce and spoon it over the chicken. Serve with steamed white rice.
Notes
- Stir the bottom of the pan: The recipe tells you to stir three times during braising and that is not optional. The flour settles and scorches if you forget.
- Use a heavy lid: A loose lid lets too much steam out and the sauce reduces too fast. Lay foil under it if your lid does not fit tight.
- Make your own Creole seasoning if you have to: Equal parts paprika, garlic powder, onion powder, and dried oregano with a pinch of cayenne.