Name: Chicken Cacciatore
Cuisine: Italian
Ingredients: 4 Chicken Thighs; 4 Chicken Drumsticks; 2 Chicken Breasts; ½ cup Flour; ¼ cup Olive Oil; 1 cup Onions, chopped; 2 cups Mushrooms, cleaned, stemmed and sliced; 1 14.5oz can Diced Tomatoes; 1 8oz can Tomato Sauce; 2 tbsp Garlic, chopped; Salt; Black Pepper; 1 cup Chicken Stock; ½ cup Dry White Wine; ¼ tsp Crushed Red Pepper; 1 Bay Leaf; 2 Sprigs Fresh Thyme; 1 tbsp Basil; Emeril's Essence; ½ lb Cooked Fettuccine or Spaghetti; 4 oz Grated Parmigiano-Reggiano; 1 tbsp Finely chopped fresh parsley leaves; 2 ½ tbsp Paprika; 2 tbsp Salt; 2 tbsp Garlic Powder; 1 tbsp Black Pepper; 1 tbsp Onion Powder; 1 tbsp Cayanne Pepper; 1 tbsp Dried Leaf Oregano; 1 tbsp Dried Thyme

Rating0.0

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

Yields1 Serving

4 Chicken Thighs

4 Chicken Drumsticks

2 Chicken Breasts

½ cup Flour

¼ cup Olive Oil

1 cup Onions, chopped

2 cups Mushrooms, cleaned, stemmed and sliced

1 14.5oz can Diced Tomatoes

1 8oz can Tomato Sauce

2 tbsp Garlic, chopped

Salt

Black Pepper

1 cup Chicken Stock(I used chicken boulin)

½ cup Dry White Wine

¼ tsp Crushed Red Pepper

1 Bay Leaf

2 Sprigs Fresh Thyme(or 1 tsp dried Thyme)

1 tbsp Basil

Emeril's Essence(Recipe Below)

For Serving

½ lb Cooked Fettuccine or Spaghetti

4 oz Grated Parmigiano-Reggiano

1 tbsp Finely chopped fresh parsley leaves

Emeril's Essence, Creole Seasoning

2 ½ tbsp Paprika

2 tbsp Salt

2 tbsp Garlic Powder

1 tbsp Black Pepper

1 tbsp Onion Powder

1 tbsp Cayanne Pepper

1 tbsp Dried Leaf Oregano

1 tbsp Dried Thyme

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.

CategoryChickenCuisineItalianCooking MethodSautéing, Simmering

Ingredients