Yield: 4 servings
Measure | Ingredient |
---|---|
1.00 small | chicken - (abt 2 1/2 lbs); cut into 8 pieces |
1 \N | emeril's essence; see * note |
½ cup | all-purpose flour |
¼ cup | vegetable oil |
1.00 pounds | smoked sausage; cut crosswise |
1 \N | into 1/2 slices |
2.00 cup | julienne onions |
1 \N | salt; to taste |
1 \N | cayenne pepper; to taste |
4.00 \N | bay leaves |
1.00 tablespoon | chopped garlic |
6.00 cup | canned chicken stock |
¼ cup | chopped green onions |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Season the chicken pieces with Emeril's Essence. In a mixing bowl, add the flour and season with Essence. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the Crock-Pot, over medium heat. When the oil is hot, add the chicken.
Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes.
Add the bay leaves, garlic and chicken stock. Cover the Crock-Pot and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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