- 1 (4-pound) chicken, rinsed, patted dry, and cut into 8 pieces
- Essence, recipe follows
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1 sprig fresh thyme
- 2 sprigs fresh parsley
- 6 lightly crushed juniper berries
- 2 tablespoons all-purpose flour
- 8 ounces small button mushrooms, or large mushrooms, quartered, wiped clean and stems trimmed
- 3/4 cup sliced shallots
- 1 tablespoon minced garlic
- 2 tablespoons gin
- 1 (12-ounce) bottle lager beer
- 1/2 cup creme fraiche or sour cream
- 1/4 cup chopped fresh parsley leaves
- Hot white rice, accompaniment
- Hot French bread, accompaniment
Lightly season the chicken on both sides with Essence.
In a large braising pan, heat the oil and melt the butter over medium-high heat. Add the chicken to the pan and cook until browned, 4 to 5 minutes per side.
Make a bouquet garni: In the center of a 6-inch square piece of cheesecloth, place the bay leaf, thyme, parsley sprigs and juniper berries. Draw up the sides to form a pouch and secure with kitchen twine. Set aside.
Sprinkle the flour over the chicken, turn and cook for 1 minute. Add the mushrooms, shallots and garlic, and cook, stirring, until soft, about 2 minutes. Add the gin and cook until almost evaporated. Add the beer and bouquet garni, and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, 45 to 50 minutes.
Discard the bouquet garni and add the creme fraiche.
Stir to incorporate and simmer until warmed through (do not boil). Adjust the seasoning, to taste and sprinkle with the parsley.
Place the rice in the center of 4 large plates and top each with 2 pieces of chicken. Spoon the sauce over the top and serve immediately with French bread on the side.
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.