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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 52 reviews
By njinpa
Mountain Top, PA
on January 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delish! The first time I made this I thought my husband was going to lick the plate! I have doubled even trippled this recipe (using skinless thighs and it still is great. It freezes great too!
By rneedham_7781751
Rancho Palos Ve...
on January 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Have made this many times. I use boneless and skinless chicken thighs. Makes it easier to serve.
By kennedyestate
Plano, TX
on December 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent dish. I added more dice tomatoes (28 oz can and it came out amazing. I slow cooked the ingredients for 30 minutes, then added the chicken (tented the chicken after browning and cooked for an hour. I wanted to get the flavors going prior to adding the chicken.
Read all 52 reviews