Emeril's Chicken Cacciatore

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


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


  1. Season the chicken parts with Essence. Season the flour with Essence. Dredge the chicken in the seasoned flour, coating completely.
  2. 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.
  3. Serve over pasta, garnished with cheese and parsley.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.