Emeril's Chicken Cacciatore

Ingredients

• 4 chicken thighs
• 4 chicken drum sticks
• 4 chicken wings
• Essence, recipe follows
• 1/2 cup flour
• 1/4 cup olive oil
• 1 cup chopped onions
• Salt
• Freshly ground black pepper
• 2 cups sliced shiitake mushrooms, cleaned and stemmed
• 2 tablespoons chopped garlic
• 1/2 cup dry white wine
• 1 cup chopped fresh tomatoes, peeled and seeded
• 1 cup tomato sauce
• 1 cup chicken stock
• Pinch of crushed red pepper
• 1 bay leaf
• 2 sprigs of fresh thyme
• 1 tablespoon chiffonade basil
• 1/2 pound cooked fettuccine or spaghetti
• 4 ounces grated Parmigiano-Reggiano
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Season the chicken parts with Essence. Season the flour with Essence. 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 pasta, garnished with cheese and parsley.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.