Emeril's Chicken Cacciatore

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Emeril's Chicken Cacciatore

Name: Emeril's Chicken Cacciatore
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Cuisine: italian
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; 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

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Total: 1 hr 40 min

Prep: 15 min
Cook: 1 hr 25 min

Yield: 4 servings

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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Emeril's Chicken Cacciatore

Essence (Emeril's Creole Seasoning):

Essence (Emeril's Creole Seasoning):

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