Emeril's chicken cacciatore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | chicken thighs | |
| 4.00 | chicken drum sticks | |
| 4.00 | chicken wings | |
| 1 | bayou blast; see * note | |
| ½ | cup | flour |
| ¼ | cup | olive oil |
| 1.00 | cup | chopped onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cup | cleaned; stemmed, sliced shiitake |
| 1 | mushrooms | |
| 2.00 | tablespoon | chopped garlic |
| ½ | cup | dry white wine |
| 1.00 | cup | peeled; seeded, chopped fresh tom |
| 1.00 | cup | tomato sauce |
| 1.00 | cup | chicken stock |
| 1.00 | pinch | crushed red pepper |
| 1.00 | bay leaf | |
| 2.00 | fresh thyme sprigs | |
| 1.00 | tablespoon | chiffonade basil |
| ½ | pounds | cooked fettuccine or spaghetti |
| 4.00 | ounce | grated parmigiano-reggiano cheese |
| 1.00 | tablespoon | finely-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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