Emeril's chicken cacciatore

Yield: 4 servings

Measure 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

* 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

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