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* 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 - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (465g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 726
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