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Emeril's Chicken Cacciatore
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Emeril Lagasse is one of the most recognized names in the chef world, and his chicken cacciatore is one of his signature dishes. Don't let the details of the recipe scare you off, it's actually easy to put together.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
Main Dish
4 chicken thighs
4 chicken drum sticks
4 chicken wings
Essence, recipe follows
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 chopped fresh tomatoes, peeled and seeded
1 cup tomato sauce
1 cup chicken stock
1 pinch crushed red pepper
1 bay leaf
2 sprigs fresh thyme
1 tablespoon chiffonade basil
1/2 pound cooked fettuccine or spaghetti
4 ounces grated parmigiano-reggiano cheese
1 tablespoon finely chopped fresh parsley leaves
Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
directions
Season the chicken parts 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. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and 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 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, garnished with cheese and parsley.
Recipe Source: "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow.
added by
luckytrim
nutrition data
948 calories, 24 grams fat, 142 grams carbohydrates, 53 grams protein per serving.
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reviews & comments
June 18, 2018
When it comes to the classic dishes, you can always count on Emeril. This is one of my son's favorite dishes and it got an air-finger kiss from him. I had to use canned rather than fresh tomatoes, but no matter. Served it with polenta. NUM. I didn't think I had enough chicken pieces, so added some breast meat. Don't do that unless you add them in in the last 10 minutes.
October 24, 2013
I've never gone wrong with a recipe by Emeril! This one is a winner too! I used 6 chicken leg quarters and cut them each into thighs and drumsticks and ommitted the wings. This is a great recipe. It seems like a lot of work but it wasn't really that bad or time consuming. Once you get it simmering you can relax and have a glass of the wine that you opened for the recipe.
August 14, 2008
I often order chicken cacciatore when dining out, so while not an expert, I do know a good dish. Emeril's is different, but better, than any I've tried. The sauce turned out rich and savory, with plenty of heat (the afterburn kind of heat!). I prepared the recipe exactly as stated, with the exception of a little sugar I added to the sauce. Bam! This is good stuff!