Saturday, August 6, 2011

Chicken Cacciatore

From Emeril Lagasse

8 piece chicken
1 cup flour
Creole seasoning (2-1/2 Tbsp paprika, 2 Tbsp salt, 2 Tbsp garlic powder, 1 Tbsp pepper, 1 Tbsp onion powder, dash or more cayenne, 1 Tbsp oregano, 1 Tbsp thyme)
1/4 cup olive oil
2 cups (1 large) chopped onions
2 Tbsp chopped garlic
1/4 cup chopped mushrooms
1 cup white wine
2 cup chopped fresh tomatoes
1 cup tomato sauce
2 cups chicken stock
1 bay leaf
4 sprigs fresh thyme
1/4 cup chiffonade basil
1/2 lb cooked fettuccine or spaghetti

Season chicken well with Creole seasoning. Season flour with remaining Creole seasoning. Dredge chicken in flour. Heat oil in large pot over medium-heat heat. Brown chicken 3-4 minutes on each side, in batches if necessary. Set chicken aside.

Add onions to pot. Season with salt and pepper; saute for 2 minutes. Add mushrooms and garlic. Season with more salt and pepper; sauté for 2 minutes. Stir in wine, tomatoes, tomato sauce, and stock. Bring to a boil. Stir in bay leaf, thyme, and basil. Return chicken to pot. Reduce heat to medium and cover. Cook 1 hour. Serve over pasta.

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