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Recipe

Emeril's Chicken Cacciatore

Also known as Hunter's Chicken. Chicken is cooked until tender in tomato sauce and served over pasta. As the story goes, if the hunter came home without a kill for dinner, the wife would cook a chicken. Not bad for second place! Toward the end of cooking, taste your sauce. If it is a bit on the acidic side, stir in a scant teaspoon of sugar. A little goes a far.

  • Yield: 6 servings
Emeril's Chicken Cacciatore

Ingredients

  • 4 chicken thighs
  • 4 chicken drum sticks
  • 4 chicken wings
  • Essence
  • 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
  • 3 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
  • 1/4 teaspoon crushed red pepper or more to taste
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 tablespoon chiffonade basil
  • 1 pound cooked fettuccine or spaghetti
  • 4 ounces grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

  • Season the chicken 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. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté 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. Garnish with cheese and parsley.