Emeril's chicken cacciatore

4 servings

Ingredients

QuantityIngredient
4.00chicken thighs
4.00chicken drum sticks
4.00chicken wings
1bayou blast; see * note
½cupflour
¼cupolive oil
1.00cupchopped onions
1salt; to taste
1freshly-ground black pepper; to taste
2.00cupcleaned; stemmed, sliced shiitake
1mushrooms
2.00tablespoonchopped garlic
½cupdry white wine
1.00cuppeeled; seeded, chopped fresh tom
1.00cuptomato sauce
1.00cupchicken stock
1.00pinchcrushed red pepper
1.00bay leaf
2.00fresh thyme sprigs
1.00tablespoonchiffonade basil
½poundscooked fettuccine or spaghetti
4.00ouncegrated parmigiano-reggiano cheese
1.00tablespoonfinely-chopped fresh parsley leaves

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the chicken with Bayou Blast. Season the flour with Bayou Blast. Dredge the chicken in the seasoned flour, coating completely.

In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and garlic.

Season with salt and pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover.

Simmer for 1 hour or until tender. Serve over the pasta. Garnish with cheese and parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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