Ingredients Jump to Instructions ↓

  1. 1 Chicken - (abt 5 to 6 lbs) - cut 8 pieces

  2. 1 cup 62g / 2 1/5oz Flour

  3. Creole seasoning - seeNote

  4. 1 cup 237ml Olive oil

  5. 2 cups 125g / 4.4oz Chopped yellow onions

  6. Salt - to taste

  7. Crushed red pepper - to taste

  8. 1 lb 454g / 16oz Shiitake mushrooms - cleaned, stemmed,

  9. 2 tablespoons 30ml Chopped garlic

  10. 1 cup 237ml Dry white wine

  11. 2 cups 125g / 4.4oz Chopped peeled seeded fresh tomatoes

  12. 1 cup 237ml Tomato sauce

  13. 2 cups 474ml Chicken stock

  14. 1 Bay leaf

  15. 4 Fresh thyme sprigs

  16. 1/4 cup 59ml Chiffonade basil

  17. 1/2 lb 227g / 8oz Cooked fettuccine or spaghetti -

  18. Oil, salt and pepper)

  19. 4 oz 113g Grated Parmigiano-Reggiano cheese

  20. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess.

  3. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside.

  4. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil.

  5. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender.

  6. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.

  7. This recipe yields 4 servings.


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