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EMERIL’S CHICKEN CACCIATORE

Emeril’s Chicken Cacciatore Recipe courtesy Emeril Lagasse, 1998

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

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):
2 1/2 tablespoons paprika
2 tablespoons salt
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

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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