Emeril's Chicken Cacciatore

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


  • 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


      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.


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