Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken - cut 10 serving pcs Emeril's Essence - seeNote

  2. 1 tablespoon 15ml Flour

  3. 1/4 cup 59ml Olive oil

  4. 1 lb 454g / 16oz Rhubarb - cut 1 1/2" pieces

  5. 2 lbs 908g / 32oz Onions - julienned (medium)

  6. 1 tablespoon 15ml Minced garlic

  7. 1 Bay leaf Fresh thyme sprigs

  8. 1 cup 237ml White wine

  9. 3 tablespoons 45ml Finely-chopped parsley For Serving

  10. 2 cups 320g / 11oz Cooked white rice - warm

  11. 1 tablespoon 15ml Finely-chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection In a mixing bowl, toss the chickens with Emeril's Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. 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 garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice. This recipe yields 6 servings.


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