| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce02 |
6 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken; cut 10 serving pcs |
|
|
Emeril's Essence; see * Note |
| 1 |
tb |
Flour |
| 1/4 |
c |
Olive oil |
| 1 |
lb |
Rhubarb; cut 1 1/2" pieces |
| 2 |
md |
Onions; julienned |
| 1 |
tb |
Minced garlic |
| 1 |
|
Bay leaf |
|
|
Fresh thyme sprigs |
| 1 |
c |
White wine |
| 3 |
tb |
Finely-chopped parsley |
|
|
=== FOR SERVING === |
| 2 |
c |
Cooked white rice; warm |
| 1 |
tb |
Finely-chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection
In a mixing bowl, toss the chickens with Emeril's Essence and flour.
In a large heavy pot, heat the olive oil. When the oil is hot, brown
the chicken for 6 to 8 minutes on each side. Add the rhubarb and
onions. Season with salt and pepper. Stirring constantly, wilt and
brown the onions, scraping the bottom of the pot to loosen any brown
particles, for about 10 minutes. Add the garlic, herbs and wine,
cover and reduce the heat. Stir occasionally and cook for about 45
minutes or until the chicken is tender. Stir in the parsley. Arrange
the chicken on a platter and garnish with Essence and parsley and
serve with rice. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-20-1998
Recipe by: Emeril Lagasse
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