Emerils Chicken Cacciatore

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Emerils Chicken Cacciatore Ingredients

4 Chicken thighs	1/2 c Dry white wine
4 Chicken drum sticks	1 c Peeled; seeded, chopped
4 Chicken wings	1 c Tomato sauce
Bayou Blast; see * Note	1 c Chicken stock
1/2 c Flour	1 pn Crushed red pepper
1/4 c Olive oil	1 Bay leaf
1 c Chopped onions	2 Fresh thyme sprigs
Salt; to taste	1 tb Chiffonade basil
Freshly-ground black pepper;	1/2 lb Cooked fettuccine or
2 c Cleaned; stemmed, sliced	4 oz Grated Parmigiano-Reggiano
Mushrooms	1 tb Finely-chopped fresh parsley
2 tb Chopped garlic

Instructions for Emerils Chicken Cacciatore

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Season the chicken with Bayou Blast. Season the flour with Bayou Blast. 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 the pasta. Garnish with cheese and parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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