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Emeril's
Chicken Cacciatore
(link to Emerils.com for more recipes) We used boneless chicken, Emeril's Italian Essence and substituted green peppers for the mushrooms. This was a very tasty dish on a cold winter night. | |||
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ingredients · 4 chicken thighs · 4 chicken drum sticks · 4 chicken wings · Essence · 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 · 1 tablespoon chiffonade basil · 1/2 pound cooked fettuccine or spaghetti · 4 ounces grated Parmigiano-Reggiano cheese · 1 tablespoon finely chopped fresh parsley leaves · 2 sprigs of fresh thyme |
Preparation Instructions | Season the chicken 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. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté 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. Garnish with cheese and parsley. Yield: 4 servings
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