Emeril's Chicken Cacciatore

Recipe Ingredients

4		Chicken thighs
4		Chicken drum sticks
4		Chicken wings
		Bayou Blast - see * Note
1/2 cup	31g / 1.1oz	Flour
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Cleaned, stemmed, sliced shiitake
		Mushrooms
2 tablespoons	30ml	Chopped garlic
1/2 cup	118ml	Dry white wine
1 cup	62g / 2.2oz	Peeled, seeded, chopped fresh tomatoes
1 cup	237ml	Tomato sauce
1 cup	237ml	Chicken stock
1		Crushed red pepper
1		Bay leaf
2		Fresh thyme sprigs
1 tablespoon	15ml	Chiffonade basil
1/2 lb	227g / 8oz	Cooked fettuccine or spaghetti
4 oz	113g	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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

Season the chicken with Bayou Blast. Season the flour with Bayou Blast. Dredge the chicken in the seasoned flour, coating completely.

In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside.

Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender.

Serve over the pasta. Garnish with cheese and 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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