Stewed okra with creole chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | frying chicken; cut into 8 pieces |
| 1 | emeril's essence; see * note | |
| ½ | cup | flour |
| ⅓ | cup | olive oil |
| 2.00 | pounds | okra; washed, stemmed, and |
| 1 | ; cut into 1/4 rounds | |
| 3.00 | cup | julienned onions |
| 2.00 | cup | chopped celery |
| 3.00 | cup | chopped tomatoes |
| 5.00 | bay leaves | |
| 2.00 | tablespoon | minced garlic |
| 2.00 | cup | dry white wine |
| 1.00 | teaspoon | dried thyme leaves |
| 1.00 | pinch | cayenne pepper |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ¼ | cup | grated parmigiano-reggiano cheese |
| 2.00 | tablespoon | chopped green onions |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Season the flour and chicken pieces with Emeril's Essence. Toss the chicken with the flour. In an oven proof pan, heat the olive oil.
Sear the chicken for 3 to 4 minutes on each side. Add the remaining ingredients. Season with salt and pepper. Cover the pot with a lid.
Bake for 1½ to 2 hours, or until the slime has disappeared. Bake uncovered for the last 15 minutes. Place the chicken on a platter.
Spoon the okra and tomatoes over the chicken. Garnish with cheese and green onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2386 broadcast 10-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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