Photo: Chicken Cacciatore Recipe
Ingredients
- 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
- 1 cup flour
- Creole seasoning, recipe follows
- 1 cup olive oil
- 2 cups chopped yellow onions
- Salt
- Crushed red pepper
- 1 pound shiitake mushrooms, cleaned, stemmed and sliced
- 2 tablespoons chopped garlic
- 1 cup dry white wine
- 2 cups chopped fresh tomatoes, peeled and seeded
- 1 cup tomato sauce
- 2 cups chicken stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 1/4 cup chiffonade basil
- 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
- 4 ounces grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves
Directions
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By adixon_8639638
Bridgeport, CT
on January 23, 2012
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This receipe is fantastic! I didn't use a whole chicken but, instead, I used split chicken breasts (I cut them each into three pieces. The chicken was exceptionally tender and tasty and the sauce was so delicious. the fettucini completed the meal beautifully.
If you're contemplating whether or not you should try this recipe I suggest that you stop contemplating and get to work! You'll be pleased.
By totalktoj_8532611
Danville, CA
on November 13, 2011
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Very good. Lighter than some other recipes. Loved the fresh tomatoes instead of the canned. I have a wonderful Farmers Market that I was able to get all of the ingredients organic and local. Followed the recipe exactly and served it over fresh pasta (again, the Farmers market with parm cheese. I followed the reviews and cut down on the O.O...thank you, guys. I seasoned my chicken with my favorite mix, not Emeril's but other than that, I followed the recipe exactly.
By Atlanta Alex
Atlanta, GA
on August 05, 2011
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Very good! I made the recipe as prescribed, with only one exception; I only used 1/4 cup olive oil in the beginning. Worked perfectly and wasn't oily. Great dish. Very tender chicken, and the spaghetti tasted great! Will definitely make again.
Read all 46 reviews