Emeril's Chicken Cacciatore

Recipe courtesy Emeril Lagasse, 1998

Show: Emeril LiveEpisode: Chick Chick Here

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
1 hr 25 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 25 min
Total:: 1 hr 40 min

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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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Comments & Reviews

recipe Emeril's Chicken Cacciatore
Jeanne Selah, WA 11-09-2009
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excellent recipe!!!!
Rated: 5 stars out of 5

I made this tonight for my husband and 2 grown-up sons, it was allot of time to prepare, (don't believe the 15 minute prep... time, unless you are a chef) It was sooo worth it!! I followed the recipe exactly,except I used chicken breasts and thighs and I doubled the recipe. After cooking for 1hour 10 minutes, the meat fell off the bones and it wasn't runny like some people posted on the reviews.It was great and so tasty!! Everyone loved it!! My husband who doesn't care for italian food, ate the WHOLE thing on his plate. Thank God I doubled the recipe so there is a little left over. Thank you Emeril for such a great recipe, we will be having this again!Read more
recipe Emeril's Chicken Cacciatore
Barrie Las Vegas, NV 10-16-2009
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My friends and family love this recipe! The BEST!!!
Rated: 5 stars out of 5

I have made this dish for eight years now both for family gathering and dinner parties. It is always a hit. I usually... substitue thighs, legs and breasts or just skinless chicken breasts, sliced fresh white or brown mushrooms and canned tomatoesbut the result are always terrific. People are always asking me for the recipe. Read more
recipe Emeril's Chicken Cacciatore
Reba Maryville, TN 09-08-2009
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Definitely a KEEPER!!!
Rated: 4 stars out of 5

I followed the recipe with the following exceptions: 1) I used 4 boneless, skinless half breasts (for the white meat... eaters) and 4 boneless, skinless thighs---I added a sliced green pepper (for color and I had it in my garden)---I used regular button mushrooms (because I had bunches of them). OMG!!!! This was superb!!! A definite keeper not only for family but also a company dish. I didn't even begin the process until 5:00. We were eating by 6:30. You must try it----you won't be disappointed!!Read more
recipe Emeril's Chicken Cacciatore
Stefan Pullman, WA 08-28-2009
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Excellent!!
Rated: 5 stars out of 5

Made this recipe to a T besides the fresh herbs (I used dried) at the end and also substituted diced tomatoes for fresh. ... This recipe was excellent. The chicken was so moist and so flavorful. I will definitely make this recipe again. Cutting up an entire chicken was a process and I'm not sure if its worth it. But make the essence to flavor the chicken. That's where the flavor is at. Read more
recipe Emeril's Chicken Cacciatore
ruth livonia, MI 08-16-2009
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My family all agreed that this was a 'keeper!'
Rated: 5 stars out of 5

I made this recipe today and served it for an early dinner. Like others, I changed the recipe by using chicken breasts. ... Otherwise, I pretty much followed the recipe. The house smelled great and everone loved the results. I am definately not an experienced cook and all the ingredients seemed a bit daunting...but well worth the time and effort and now I will have another 'company' recipe. Although it probably took 2 hours total, it was basically easy too! Read more
recipe Emeril's Chicken Cacciatore
Pam Browns Mills, NJ 07-28-2009
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My Son
Rated: 5 stars out of 5

I have been making this for about 3 years. My son never asks me to make anything. Every now and then he ask me to make... this. The only thing I change is the chicken. I cubed boneless chicken breast. This recipe is so awesome and so easy to make. Thanks food network for sharing so many GREAT recipes and Thanks Emeril for making something my son asks for.Read more