Title: Emeril's Chicken Cacciatore
Categories: Emlive03
Yield: 4 servings

4 Chicken thighs
4 Chicken drum sticks
4 Chicken wings
Bayou Blast; see * Note
1/2 c Flour
1/4 c Olive oil
1 c Chopped onions
Salt; to taste
Freshly-ground black pepper;
-to taste
2 c Cleaned; stemmed, sliced
-shiitake
Mushrooms
2 tb Chopped garlic
1/2 c Dry white wine
1 c Peeled; seeded, chopped
-fresh tomatoes
1 c Tomato sauce
1 c Chicken stock
1 pn Crushed red pepper
1 Bay leaf
2 Fresh thyme sprigs
1 tb Chiffonade basil
1/2 lb Cooked fettuccine or
-spaghetti
4 oz Grated Parmigiano-Reggiano
-cheese
1 tb Finely-chopped fresh parsley
-leaves

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

Season the chicken with Bayou Blast. Season the flour with Bayou Blast.
Dredge the chicken in the seasoned flour, coating completely. In a large
Dutch oven, over medium-high heat, add the oil. When the oil is hot, add
the chicken and brown for 2 to 3 minutes on each side. Remove the chicken
and set aside. Add the onions. Season with salt and pepper. Saute for 2
minutes. Add the mushrooms and garlic. Season with salt and 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 red pepper, 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. Serve over the pasta.
Garnish with cheese and parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-23-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.