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.
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By tara321
on November 28, 2012
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This is the best thing that has ever came from my crock pot. So good! I added bell peppers and my picky eaters didn't even pick them out like usual.
By butler_jasmine_...
Manassas, VA
on July 31, 2012
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Delicious! I also cook this meal in slow cooker! I just brown the chicken and throw everything in the slow cooker..yummy!
By barb1746_6752414
Washougal, WA
on May 10, 2010
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Suggestions: . Add 3-4 anchovy filets while sauteeing the onions - they WON'T taste fishy and they add real depth of flavor. Add 1 1/2 inch chunks of carrot and 1 inch chunks of celery - big enough to not break down during the cooking. Add 4 - 6 more chicken pieces because you are going to have left over sauce. Use the extra chicken and sauce for pasta or it was wonderful as soup to which you could add a small pasta if desired. Double the recipe and freeze leftovers for an easy meal another time. This was terrifically flavorful and my guests raved and asked for the recipe. Oh, yes, the prep time is more like 45 to an hour, especially if you are using chicken with the skin on.
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