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Name: Smothered Chicken And Onions
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Cayenne pepper; to taste; 1 c Whole kernel corn; 1 c Thinly-sliced bell peppers; 1/4 c Water; 1 c Young sweet green peas; 2 Bay Leaves; 3 tb Finely-chopped parsley; 1 lg Fryer chicken - (abt 3 lbs);; 2 c Mushrooms sliced; 1 tb Flour; 8 c Julienned onions -; (abt 2; Salt to taste

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INGREDIENTS

Cayenne pepper; to taste
1 c Whole kernel corn
1 c Thinly-sliced bell peppers
1/4 c Water
1 c Young sweet green peas
2 Bay Leaves
3 tb Finely-chopped parsley
1 lg Fryer chicken - (abt 3 lbs);
2 c Mushrooms ; sliced
1 tb Flour
8 c Julienned onions -; (abt 2
Salt ; to taste

INSTRUCTIONS

Season the chicken pieces with salt and cayenne. In a large cast-iron skillet, heat the oil. When the oil is hot, add the chicken and brown, cooking for 6 to 8 minutes on each side. Add the onions. Season with salt and cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes. Add the bell peppers and bay leaf. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, for about 15 minutes. Add the water, cover, and reduce the heat to medium. Stir occasionally and cook for about 30 minutes, or until the chicken is tender. Add the corn, peas, and mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add the parsley. Remove the bay leaf and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 Recipe by: Emeril Lagasse

NOTES

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Smothered Chicken And Onions

Cayenne pepper; to taste
1 c Whole kernel corn
1 c Thinly-sliced bell peppers
1/4 c Water
1 c Young sweet green peas
2 Bay Leaves
3 tb Finely-chopped parsley
1 lg Fryer chicken - (abt 3 lbs);
2 c Mushrooms sliced
1 tb Flour
8 c Julienned onions -; (abt 2
 Salt to taste

Season the chicken pieces with salt and cayenne. In a large cast-iron  skillet, heat the oil. When the oil is hot, add the chicken and brown,  cooking for 6 to 8 minutes on each side. Add the onions. Season with salt  and cayenne. Stirring constantly, wilt and brown the onions, scraping the  bottom of the pan to loosen any browned particles, about 10 minutes. Add  the bell peppers and bay leaf. Continue stirring, again scraping the bottom  of the pot to loosen any browned particles, for about 15 minutes. Add the  water, cover, and reduce the heat to medium. Stir occasionally and cook for  about 30 minutes, or until the chicken is tender. Add the corn, peas, and  mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add  the parsley. Remove the bay leaf and serve immediately. This recipe yields  4 to 6 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A11 broadcast 01-31-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-23-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 4 servings

Calories: 52
Calories from Fat: 5 (10%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 197.1mg		5 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 9.8g
Protein 2.5g		4 %
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: 52

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