Chicken Smothered In Rhubarb

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken - cut 10 serving pcs
		Emeril's Essence - see * Note
1 tablespoon	15ml	Flour
1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Rhubarb - cut 1 1/2" pieces
2 lbs	908g / 32oz	Onions - julienned (medium)
1 tablespoon	15ml	Minced garlic
1		Bay leaf
		Fresh thyme sprigs
1 cup	237ml	White wine
3 tablespoons	45ml	Finely-chopped parsley
		For Serving
2 cups	320g / 11oz	Cooked white rice - warm
1 tablespoon	15ml	Finely-chopped parsley - for garnish

Recipe Instructions

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

In a mixing bowl, toss the chickens with Emeril's Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. 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 garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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