I had chicken thighs in the fridge and needed to cook them, and decided to try this.
Notes:
- Used Penzey's Cajun seasoning instead of the Essence/Essence Creole seasoning because I had it already, it seemed similar, and was less work than mixing my own.
- Didn't use the third tablespoon of butter and I didn't miss it.
- Served with basmati rice.
Verdict: It's pretty good (smells AMAZING after the chicken first browns) but I think I'd change a few things next time. Maybe less liquid (2 cups instead of 3) because it seemed like a lot and didn't taste like much. Especially when you brown the chicken right at the beginning and immediately dilute all that beautiful browning and sog up the whole thing with tons of liquid. I realize the browning is probably more for flavor than crisping, but I think soggy chicken skin just doesn't appeal to me. Maybe if I roasted the chicken afterward instead of braising it, or removed the skin before serving.
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RECIPE: Braised Chicken Thighs (Emeril Lagasse)
