Name: Emeril's Chicken Cacciatore
Ingredients: 4 Chicken thighs; 4 Chicken drum sticks; 4 Chicken wings; Bayou Blast; see * Note; 1/2 c Flour; 1/4 c Olive oil; 1 c Chopped onions; Salt; to taste; Freshly-ground black pepper; to taste; 2 c Cleaned; stemmed, sliced shiitake; Mushrooms; 2 tb Chopped garlic; 1/2 c Dry white wine; 1 c Peeled; seeded, chopped fresh tomatoes; 1 c Tomato sauce; 1 c Chicken stock; 1 pn Crushed red pepper; 1 Bay leaf; 2 Fresh thyme sprigs; 1 tb Chiffonade basil; 1/2 lb Cooked fettuccine or spaghetti; 4 oz Grated Parmigiano-Reggiano cheese; 1 tb Finely-chopped fresh parsley leaves

As the Lord says, He makes the sun to shine and the rain to fall on the unjust and the wicked as well as on the godly. And His followers are required to act accordingly. Christ commands us to love our enemies, and uses as His model the fact that God from heaven showers His blessings on the wicked. We see that God actually hates and is infinitely angry with persons upon whom He pours great blessings. We are not allowed to hate persons, but are commanded to love them. We cannot, of course, be pleased with persons who hate God and hate us, but we can behave lovingly toward them and pray for them. In so doing, we follow the model of God.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs	Dutch	Emlive03	4	servings

INGREDIENTS

4		Chicken thighs
4		Chicken drum sticks
4		Chicken wings
		Bayou Blast; see * Note
1/2	c	Flour
1/4	c	Olive oil
1	c	Chopped onions
		Salt; to taste
		Freshly-ground black pepper; to taste
2	c	Cleaned; stemmed, sliced shiitake
		Mushrooms
2	tb	Chopped garlic
1/2	c	Dry white wine
1	c	Peeled; seeded, chopped fresh tomatoes
1	c	Tomato sauce
1	c	Chicken stock
1	pn	Crushed red pepper
1		Bay leaf
2		Fresh thyme sprigs
1	tb	Chiffonade basil
1/2	lb	Cooked fettuccine or spaghetti
4	oz	Grated Parmigiano-Reggiano cheese
1	tb	Finely-chopped fresh parsley leaves

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Season the chicken with Bayou Blast. Season the flour with Bayou Blast.
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. Saute for 2
minutes. Add the mushrooms and garlic. Season with salt and pepper.
Continue to saute 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 the pasta.
Garnish with cheese and parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B65 broadcast 10-11-1998) 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
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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