Ragu Of Porcini And Pousson

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Poussons - (abt 6 oz ea) - quartered (small)
		Bayou Blast - see * Note
1/2 lb	227g / 8oz	Porcini mushrooms - julienned
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	31g / 1.1oz	Chopped green onions
1 cup	146g / 5.1oz	Peeled, seeded, chopped Italian plum
		Tomatoes
2 cups	474ml	Veal reduction
2 tablespoons	30ml	Unsalted butter
		Chives - (long)
1 tablespoon	15ml	Chopped chives
		Crusty bread loaf

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large saute pan, heat the olive oil. Season the chicken with Bayou Blast. When the oil is hot, sear the chicken for 3 minutes, skin-side down, on each side. Remove from the pan and set aside.

Add the mushrooms to the pan and saute for 2 minutes. Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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