Print
Total:
1 hr 40 min
Prep:
15 min
Cook:
1 hr 25 min
Yield:
4 servings

Ingredients

  • 1/2 pound cooked fettuccine or spaghetti
  • 4 chicken thighs
  • 4 chicken drum sticks
  • 4 ounces grated Parmigiano-Reggiano
  • 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 tablespoon finely chopped fresh parsley leaves
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons salt

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.

Essence (Emeril's Creole Seasoning):

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

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

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