| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pou |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Fryer; cut into 10 pieces |
|
|
Essence |
| 1 |
tb |
Flour |
| 1/4 |
c |
Olive oil |
| 4 |
c |
Onions; julienne |
|
|
Salt and pepper |
| 1 |
c |
Bell peppers; julienne |
| 4 |
c |
Wild mushrooms; sliced* |
| 1 |
c |
Fresh whole kernal corn |
| 1 |
|
Bay leaf |
| 1 |
c |
White wine |
| 3 |
tb |
Parsley; finely chopped |
| 1 |
pn |
Cayenne |
| 2 |
tb |
Green onions; chopped |
INSTRUCTIONS
Date: 27 Apr 96 22:30:57 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
In a mixing bowl, toss the chicken with Essence and flour. In a large saue
pan, heat the olive oil. When the oil is hot, brown the chicken for about
6-8 minutes on each side. Add the onions, and season with the 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
bell pepper, mushrooms, corn, and bay leaves. Continue stirring, again
scraping te bottom of the pot to loosen and brown particles, for about 15
minutes. Add the wine, cover and reduce the heat to simmer. Cook for about
45 inutes, or until chicken is tender. Stirin the parsley. season with
cayenne. Spoon the chicken on a platter and garnish with green onions.
Source: Essence of Emeril, #EE2321, TVFN Formatted by Lisa Crawford,
4/27/96
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