Chicken Cacciatore

Recipe Ingredients

1		Chicken - (abt 5 to 6 lbs) - cut 8 pieces
1 cup	62g / 2.2oz	Flour
		Creole seasoning - see * Note
1 cup	237ml	Olive oil
2 cups	125g / 4.4oz	Chopped yellow onions
		Salt - to taste
		Crushed red pepper - to taste
1 lb	454g / 16oz	Shiitake mushrooms - cleaned, stemmed,
		And sliced
2 tablespoons	30ml	Chopped garlic
1 cup	237ml	Dry white wine
2 cups	125g / 4.4oz	Chopped peeled seeded fresh tomatoes
1 cup	237ml	Tomato sauce
2 cups	474ml	Chicken stock
1		Bay leaf
4		Fresh thyme sprigs
1/4 cup	59ml	Chiffonade basil
1/2 lb	227g / 8oz	Cooked fettuccine or spaghetti - (tossed in olive
		Oil, salt and pepper)
4 oz	113g	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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

Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess.

In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside.

Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil.

Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender.

Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D57) - from the TV FOOD - NETWORK

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