This Chicken Cacciatore recipe is my version of Emeril's recipe on the Food Network.

Season the chicken and flour with Essence. Dredge the chicken in the seasoned flour, coating completely.
Heat a large dutch oven over med-high heat, add the oil. When the oil is hot, add the chicken and brown for 2-3 minutes on each side. Remove the chicken and set it aside.
Add the onions, season with salt and pepper, then saute for 2 minutes. Add the garlic and mushrooms, season with a little more salt and pepper and continue to saute for about 2 minutes stirring occasionally so the garlic doesn't burn.
Stir in the wine, scrapping any bits that may have stuck to the bottom of the pan, then add the tomaotes, tomato sauce and chicken stock.
Bring the mixture to a boil, stir in the red pepper, pay leaf, thyme and basil. Add the chicken back to the mixture coating it with the sauce. Reduce heat to medium and cover. Simmer for 1 hour or until the chicken is tender and cooked through.
Serve over pasta and garnish with cheese and parsley.
Ingredients
Directions
Season the chicken and flour with Essence. Dredge the chicken in the seasoned flour, coating completely.
Heat a large dutch oven over med-high heat, add the oil. When the oil is hot, add the chicken and brown for 2-3 minutes on each side. Remove the chicken and set it aside.
Add the onions, season with salt and pepper, then saute for 2 minutes. Add the garlic and mushrooms, season with a little more salt and pepper and continue to saute for about 2 minutes stirring occasionally so the garlic doesn't burn.
Stir in the wine, scrapping any bits that may have stuck to the bottom of the pan, then add the tomaotes, tomato sauce and chicken stock.
Bring the mixture to a boil, stir in the red pepper, pay leaf, thyme and basil. Add the chicken back to the mixture coating it with the sauce. Reduce heat to medium and cover. Simmer for 1 hour or until the chicken is tender and cooked through.
Serve over pasta and garnish with cheese and parsley.