Emeril's Chicken Cacciatore

TOTAL TIME: 1 hr 40 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 25 min
YIELD: 4 servings
LEVEL:

ingredients

ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 4 chicken thighs
  • 4 chicken drum sticks
  • 4 chicken wings
  • Essence, recipe follows
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • Salt
  • Freshly ground black pepper
  • 2 cups sliced shiitake mushrooms, cleaned and stemmed
  • 2 tablespoons chopped garlic
  • 1/2 cup dry white wine
  • 1 cup chopped fresh tomatoes, peeled and seeded
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • Pinch of crushed red pepper
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 tablespoon chiffonade basil
  • 1/2 pound cooked fettuccine or spaghetti
  • 4 ounces grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Season the chicken parts with Essence. Season the flour with Essence. 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 pasta, garnished with cheese and parsley.

      Combine all ingredients thoroughly and store in an airtight jar or container.

      Yield: about 2/3 cup

      Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.