EMERIL'S CHICKEN CACCIATORE

ingredients
· 4 chicken thighs
· 4 chicken drum sticks
· 4 chicken wings
· Essence
· 1/2 cup flour
· 1/4 cup olive oil
· 1 cup chopped onions
· Salt
· Freshly ground black pepper
· 2 cups sliced shiitake mushrooms, cleaned and stemmed
· 2 tablespoons chopped garlic
· 1/2 cup dry white wine
· 1 cup chopped fresh tomatoes, peeled and seeded
· 1 cup tomato sauce
· 1 cup chicken stock
· Pinch of crushed red pepper
· 1 bay leaf
· 1 tablespoon chiffonade basil
· 1/2 pound cooked fettuccine or spaghetti
· 4 ounces grated Parmigiano-Reggiano cheese
· 1 tablespoon finely chopped fresh parsley leaves
· 2 sprigs of fresh thyme


Preparation Instructions

Season the chicken with Essence. Season the flour with Essence. 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.
 Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt
 and pepper. Continue to sauté 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 pasta. Garnish with cheese and parsley.
 Yield: 4 servings