Stewed Okra With Creole Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Essnce11 | 4 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Frying chicken, cut into 8 |
| pieces | ||
| Emeril's Essence, see * Note | ||
| 1/2 | c | Flour |
| 1/3 | c | Olive oil |
| 2 | lb | Okra, washed stemmed and |
| cut into 1/4" rounds | ||
| 3 | c | Julienned onions |
| 2 | c | Chopped celery |
| 3 | c | Chopped tomatoes |
| 5 | Bay leaves | |
| 2 | T | Minced garlic |
| 2 | c | Dry white wine |
| 1 | t | Dried thyme leaves |
| 1 | pn | Cayenne pepper |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| 2 | T | Chopped green onions |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the flour and chicken pieces with Emeril's Essence. Toss the chicken with the flour. In an 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. 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 cheese and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2386 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 758
Calories From Fat: 277
Total Fat: 31.4g
Cholesterol: 37.4mg
Sodium: 1594.5mg
Potassium: 1283.6mg
Carbohydrates: 75.3g
Fiber: 10.5g
Sugar: 31.4g
Protein: 25.4g