Ingredients

Chicken:

• Creole seasoning
• 1/2 cup vegetable oil
• 4 half chickens, breast bone removed

Bread Pudding:

• 3 tablespoons unsalted butter
• 3 cups julienned yellow onions
• 2 teaspoons salt
• 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
• 12 turns freshly ground black pepper
• 1/2 pound ground andouille or other smoked sausage
• 1 tablespoon chopped garlic
• 1 ear sweet corn, kernels removed from the cob
• 5 eggs
• 2 cups heavy cream
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 8 slices French bread, cut into 1-inch cubes, about 4 cups
• 1/2 cup grated Parmigiano-Reggiano
• 1 recipe Southern Cooked Greens, recipe follows
• White Wine Gravy, recipe follows

Directions

Southern Cooked Greens:

1/2 pound chopped bacon

3 cups chopped yellow onions

Salt

Freshly ground pepper

Cayenne pepper

1/2 cup firmly packed light brown sugar

2 tablespoons minced shallots

1 tablespoon minced garlic

6 cups water

1/4 cup rice wine vinegar

6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

Yield: 8 servings

Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

White Wine Gravy:

2 tablespoons vegetable oil

1 cup minced onions

Salt and freshly ground pepper

3 tablespoons butter

2 tablespoons all-purpose flour

1 cup white wine

1 cup milk

Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken.