Emeril's Chicken Cacciatore

Ingredients

4 chicken thighs
4 chicken drum sticks
4 chicken wings
Essence
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 tomato sauce
1 cup chicken stock
Pinch of crushed red pepper
1 bay leaf
1 tablespoon chiffonade basil
1/2 pound cooked fettuccine or spaghetti
4 ounces grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves
2 sprigs of fresh thyme
1 cup chopped fresh tomatoes, peeled and seeded

Instructions

Season the chicken with Essence. Season the flour with Essence. Dredge the chicken in the seasoned flour, coating completely. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Serve over pasta. Garnish with cheese and parsley.

Yield: 4 servings