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Braised chicken with Mushroom Sauce

Gary's Badass Recipes

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

My take on a slow cooked herbaceous chicken meal that’s bursting with rich flavor

Let's get started... shall we?

What You'll Need

1 tablespoon olive oil
6 chicken thighs
2 tablespoons Killian’s Cajun Swamp Dust
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves

What You'll Do

  1. Set a 10-inch, straight-sided sauté pan over medium-high heat and add the oil.
  2. Season the chicken thighs with the Killian’s Cajun Swamp Dust, salt and pepper.
  3. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes.
  4. Turn the chicken over and sear on the second side for another 3 to 4 minutes.
  5. Remove the chicken from the pan and add the butter and mushrooms. Sauté the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
  6. Add the onions and garlic to the pan and sauté for 3 to 4 minutes.
  7. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes.
  8. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
  9. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes.
  10. Turn the chicken over and cook until the meat is very tender, about 30 minutes.
  11. Serve the chicken over rice and garnish with the chopped parsley.

Tips & Tricks

I use an enameled Dutch oven, I highly recommend using one.

Killian's Original Products Used in This Recipe

Gary Killian

Howdy, y’all... Gary here. I'm a trained chef with an insatiable passion for cooking and creating mouthwatering BBQ seasonings, sauces, and rubs. After honing my skills in hoity-toity culinary schools, I moved to Kentucky and embraced the culture. Whether it’s slow-smoked ribs or sizzling grilled steaks, I believe that every meal should be an unforgettable experience bursting with flavor. I spend countless hours experimenting in my makeshift hillbilly kitchen, concocting unique and tantalizing combinations of spices and herbs to create the most finger-lickin’ BBQ masterpieces you’ll ever taste. So grab your apron, fire up that grill, and let’s embark on this tasty journey together!

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