Ragu Of Porcini And Pousson

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.