Smothered Chicken

This is a recipe we originally found on courtesy of Emeril Lagasse.

Coming home to a good home cooked meal is all I need to forget about a long frustrating day at work. Oh, and the most amazing boyfriend in the world helps too!

To make 4-6 servings you will need:

3 1/2 pound fryer chicken cut into pieces
Emeril's Essence (recipe to follow)
1 tbsp. flour
1/4 cup olive oil
4 cups julienned onions
salt and pepper
1 cup julienned bell peppers
4 cups sliced mushrooms
1 cup fresh whole kernel corn
1 bay leaf
1 cup dry white wine
3 tbsp. finely chopped parsley
pinch of cayenne
2 tbsp. chopped green onions


In mixing bowl toss chicken with Essence and flour. In a large saute pan, heat the olive oil. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Add the onions and season with salt and pepper. Stir constantly until the onions are brown and soft, scrap the bottom of the pot to loosen any particles for about 15 minutes. Add the wine, cover and reduce the heat to a simmer. Cook for about 45 minutes, or until the chicken is tender. Stir in the parsley. Season with cayenne, garnish with sliced green onions.

Essence - makes 2/3 cup
2 1/ tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried leaf oregano
1 tbsp. dried thyme

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