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Smothered Chicken

Smothered Chicken

This chicken is smothered in mushrooms and onions, and braised in white wine. Flavor is robust and succulent. Serve with roasted or mashed potatoes. Or crusty French bread.

  • Yield: 4 to 6 servings


  • 3 1/2 pound fryer, cut into 10 pieces
  • 2 tablespoons Essence
  • 1 tablespoon flour
  • 1/4 cup olive oil
  • 4 cups julienned onions
  • Salt and pepper
  • 1 cup julienned bell peppers
  • 4 cups sliced assorted wild mushrooms (chantrelles, shiitaki, oyster, etc.)
  • 1 cup fresh whole kernel corn, optional
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 1 cup dry white wine
  • 3 tablespoons finely chopped parsley
  • Pinch of cayenne


  • In a mixing bowl, toss the chicken with Essence and flour. In a large sauté pan, heat the olive oil over medium heat. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the pan, and 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 bell peppers, mushrooms, corn, if using, bay leaves, and garlic. Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 6 minutes.

  • Return the chicken to the pan, add the wine, cover, and reduce the heat to a simmer. Cook for about 1 hour, or until the chicken is tender. Stir in the parsley. Season with cayenne and more salt to taste. Spoon the chicken and vegetables onto a platter and serve warm.

  • Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir

Recipe Details