Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 4 tablespoons 60ml Poussons - (abt 6 oz ea) - quartered (small) Bayou Blast - seeNote

  3. 1/2 lb 227g / 8oz Porcini mushrooms - julienned

  4. 2 tablespoons 30ml Minced shallots

  5. 1 tablespoon 15ml Minced garlic

  6. 1/2 cup 31g / 1.1oz Chopped green onions

  7. 1 cup 146g / 5.1oz Peeled, seeded, chopped Italian plum Tomatoes

  8. 2 cups 474ml Veal reduction

  9. 2 tablespoons 30ml Unsalted butter Chives - (long)

  10. 1 tablespoon 15ml Chopped chives Crusty bread loaf

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saute pan, heat the olive oil. Season the chicken with Bayou Blast. When the oil is hot, sear the chicken for 3 minutes, skin-side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread. This recipe yields 4 appetizer servings.


Send feedback