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Recipe

Stewed Okra With Creole Chicken

  • Prep Time: 20 minutes
  • Total Time: 2 1/2 hours
  • Yield: 4 servings

Ingredients

  • 1 fryer, about 3-3 1/2 pounds cut into 8 pieces
  • Essence
  • 1/2 cup flour
  • 1/3 cup olive oil
  • 2 pounds okra, washed, stems removed and slice into 1/4-inch rounds
  • 3 cups julienned onions
  • 2 cups chopped celery
  • 3 cups chopped tomatoes
  • 5 bay leaves
  • 2 tablespoons minced garlic
  • 2 cups dry white wine
  • 1 teaspoon dried thyme leaves
  • Pinch cayenne
  • Salt and black pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped green onions

Directions

  • Preheat the oven to 350°F.

  • Season the flour and chicken pieces. Toss the chicken with the flour. In a large oven proof pan, heat the olive oil. Sear the chicken for 3 to 4 minutes on each side. Add the remaining ingredients. Season with salt and pepper and cover the pot with a lid.

  • Bake for 1 1/2 to 2 hours, or until the slime has disappeared. Bake uncovered for the last 15 minutes.

     

    Place the chicken on a platter. Spoon the okra and tomatoes over the chicken. Garnish with the cheese and green onions.