| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Fryer chicken – (abt 3 lbs); cut serving pieces |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 1 |
tb |
Flour |
| 8 |
c |
Julienned onions -; (abt 2 1/2 lbs) |
| 1 |
c |
Thinly-sliced bell peppers |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Water |
| 1 |
c |
Whole kernel corn |
| 1 |
c |
Young sweet green peas |
| 2 |
c |
Sliced mushrooms |
| 3 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
Season the chicken pieces with salt and cayenne. In a large cast-iron
skillet, heat the oil. When the oil is hot, add the chicken and brown,
cooking for 6 to 8 minutes on each side. Add the onions. Season with salt
and cayenne. Stirring constantly, wilt and brown the onions, scraping the
bottom of the pan to loosen any browned particles, about 10 minutes. Add
the bell peppers and bay leaf. Continue stirring, again scraping the bottom
of the pot to loosen any browned particles, for about 15 minutes. Add the
water, cover, and reduce the heat to medium. Stir occasionally and cook for
about 30 minutes, or until the chicken is tender. Add the corn, peas, and
mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add
the parsley. Remove the bay leaf and serve immediately. This recipe yields
4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A11 broadcast 01-31-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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