Chicken Durand - (Poulet Saute Durand)

Recipe Ingredients

1		Fryer - (3 1/2 to 5 lbs) (large)
		Bayou Blast - see * Note
4 cups	250g / 8.8oz	Flour
2		Eggs - beaten with
2 tablespoons	30ml	Milk
1 cup	237ml	Olive oil
1 cup	62g / 2.2oz	Onion - sliced thin rings (large)
1 cup	237ml	Crystal Hot Sauce
1/4 cup	59ml	Thick tomato sauce
8		Baked ham - (thin slices)
2 teaspoons	10ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Using a sharp knife, cut the chicken into 8 pieces, discarding the back-bone and removing the breast bone. Season the chicken with Bayou Blast. Season 3 cups of the flour and egg wash with the Creole seasoning. Dredge the chicken first in the flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely.

In a large skillet, over medium heat, add the oil. Toss the onions in the hot sauce. Season the remaining flour with Emeril's Essence. Dredge the onions in the remaining flour. Fry the onions until golden brown. Remove and drain on paper towels. Season with Essence. When the oil is hot, pan-fry the chicken until crispy and golden, about 6 minutes on each side. Remove and drain on paper towels. Season with Essence. Spread 1 tablespoon of the tomato mixture over each piece of ham. Roll the ham up tightly.

To serve, place the chicken around a platter. Mound the onions in the center of the chicken. Lay the rolled ham around the onions. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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