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Name: Chicken Smothered in Rhubarb
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: sprigs Fresh thyme; 1/4 c olive oil; 1 c White wine; 3 1/2 lb Chicken cut 10 serving pcs; 3 tb parsley, fresh Finely-chopped; 1 lb Rhubarb cut 1 1/2" pieces; 2 c Cooked white rice warm; 1 tb parsley, fresh Finely-chopped, for garnish; 1 tb Flour; 2 md Onions julienned; 1 Bay leaf; 1 tb Garlic minced

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INGREDIENTS

sprigs Fresh thyme
1/4 c olive oil
1 c White wine
3 1/2 lb Chicken ; cut 10 serving pcs
3 tb parsley, fresh ; Finely-chopped
1 lb Rhubarb ; cut 1 1/2" pieces
2 c Cooked white rice ; warm
1 tb parsley, fresh ; Finely-chopped, for garnish
1 tb Flour
=== FOR SERVING ===
2 md Onions ; julienned
1 Bay leaf
1 tb Garlic ; minced

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection In a mixing bowl, toss the chickens with Emerils Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) 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 04-20-1998 Recipe by: Emeril Lagasse

NOTES

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Chicken Smothered in Rhubarb

sprigs Fresh thyme
1/4 c olive oil
1 c White wine
3 1/2 lb Chicken cut 10 serving pcs
3 tb parsley, fresh Finely-chopped
1 lb Rhubarb cut 1 1/2" pieces
2 c Cooked white rice warm
1 tb parsley, fresh Finely-chopped, for garnish
1 tb Flour
 === FOR SERVING ===
2 md Onions julienned
1 Bay leaf
1 tb Garlic minced

* Note: See the "Emerils Essence Information" recipe which is  included in this collection    In a mixing bowl, toss the chickens with Emerils Essence and flour.  In a large heavy pot, heat the olive oil. When the oil is hot, brown  the chicken for 6 to 8 minutes on each side. Add the rhubarb and  onions. Season with salt and pepper. Stirring constantly, wilt and  brown the onions, scraping the bottom of the pot to loosen any brown  particles, for about 10 minutes. Add the garlic, herbs and wine,  cover and reduce the heat. Stir occasionally and cook for about 45  minutes or until the chicken is tender. Stir in the parsley. Arrange  the chicken on a platter and garnish with Essence and parsley and  serve with rice. This recipe yields 6 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2348 broadcast 04-20-1998) 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    04-20-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (465g)
Recipe Makes: 6

Calories: 726
Calories from Fat: 378 (52%)

Amt Per Serving		% DV

	Total Fat 42g	56 %
	Saturated Fat 11.7g	58 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 8.8g
Cholesterol 196mg		60 %
Sodium 189.6mg		7 %
Potassium 809.3mg		21 %
Total Carbohydrate 30.3g		9 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 28.2g
Protein 51.8g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 726

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