Smothered Chicken

Total Time:
1 hr 35 min
15 min
1 hr 20 min

4 to 6 servings

  • 3 1/2 pound fryer, cut into 10 pieces
  • Essence, recipe follows
  • 1 tablespoon flour
  • 1/4 cup olive oil
  • 4 cups julienned onions
  • Salt and pepper
  • 1 cup julienned bell peppers
  • 4 cups sliced assorted wild mushrooms (chanterelles, shiitake, oyster, etc.)
  • 1 cup fresh whole kernel corn
  • 1 bay leaf
  • 1 cup white wine
  • 3 tablespoons finely chopped parsley
  • Pinch of cayenne
  • 2 tablespoons chopped green onions
  • 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
  • In a mixing bowl, toss the chicken with Essence and flour. In a large saute pan, heat the olive oil. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Add the onions, and season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the bell peppers, mushrooms, corn, and bay leaves. Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 15 minutes. Add the wine, cover, and reduce the heat to a simmer. Cook for about 45 minutes, or until the chicken is tender. Stir in the parsley. Season with cayenne. Spoon the chicken on a platter and garnish with green onions.

  • Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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