Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4.00 \N | chicken thighs |
| 4.00 \N | chicken drum sticks |
| 4.00 \N | chicken wings |
| 1 \N | bayou blast; see * note |
| ½ cup | flour |
| ¼ cup | olive oil |
| 1.00 cup | chopped onions |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 2.00 cup | cleaned; stemmed, sliced shiitake |
| 1 \N | 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 \N | bay leaf |
| 2.00 \N | 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 |
* 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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