Smothered Chicken

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Fryer chicken - cut into 10 pieces
		Emeril's Essence - see * Note
1 tablespoon	15ml	Flour
1/4 cup	59ml	Olive oil
4 cups	250g / 8.8oz	Julienned onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Julienned bell peppers
4 cups	948ml	Sliced assorted wild mushrooms
		(chantrelles, shiitake, oyster, etc.)
1 cup	62g / 2.2oz	Fresh whole kernel corn
1		Bay leaf
1 cup	237ml	White wine
3 tablespoons	45ml	Finely-chopped parsley
1		Cayenne pepper
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a mixing bowl, toss the chicken with Emeril's Essence and flour. In a large saute pan, heat the olive oil. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Add the onions, and season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the bell peppers, mushrooms, corn, and bay leaves. Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 15 minutes.

Add the wine, cover, and reduce the heat to a simmer. Cook for about 45 minutes, or until the chicken is tender. Stir in the parsley. Season with cayenne. Spoon the chicken on a platter and garnish with green onions.

This recipe yields 4 to 6 servings.

Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2321 broadcast 02-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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