Emeril's Chicken Cacciatore

• 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
• 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

1. Season the chicken parts with Essence.
2. Season the flour with Essence.
3. Dredge the chicken in the seasoned flour, coating completely.
4. In a large Dutch oven, over medium-high heat, add the oil.
5. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side.
6. Remove the chicken and set aside.
7. Add the onions.
8. Season with salt and pepper.
9. Saute for 2 minutes.
10. Add the mushrooms and garlic.
11. Season with salt and pepper.
12. Continue to saute for 2 minutes.
13. Stir in the wine, tomatoes, tomato sauce, and stock.
14. Bring the mixture to a boil.
15. Stir in the red pepper, bay leaf, thyme, and basil.
16. Add the chicken back to the mixture.
17. Reduce the heat to medium and cover.
18. Simmer for 1 hour or until tender.
19. Serve over pasta, garnished with cheese and parsley.
20. Combine all ingredients thoroughly and store in an airtight jar or container.
21. Yield: about 2/3 cup
22. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
23. Published by William and Morrow, 1993.

chicken thighs, chicken, chicken, flour, olive oil, onions, salt, freshly ground black pepper, shiitake mushrooms, garlic, white wine, fresh tomatoes, tomato sauce, chicken stock, red pepper, bay leaf, thyme, chiffonade basil, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-chicken-cacciatore-recipe.html (may not work)