Chicken durand - (poulet saute durand)

4 servings

Ingredients

Quantity Ingredient
1.00 large fryer -; (3 1/2 to 5 lbs)
1 bayou blast; see * note
4.00 cup flour
2.00 eggs; beaten with
2.00 tablespoon milk
1.00 cup olive oil
1.00 large onion; sliced thin rings
1.00 cup crystal hot sauce
¼ cup thick tomato sauce
8.00 slice baked ham -; (thin slices)
2.00 teaspoon finely-chopped fresh parsley leaves

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Using a sharp knife, cut the chicken into 8 pieces, discarding the back-bone and removing the breast bone. Season the chicken with Bayou Blast. Season 3 cups of the flour and egg wash with the Creole seasoning. Dredge the chicken first in the flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. In a large skillet, over medium heat, add the oil. Toss the onions in the hot sauce. Season the remaining flour with Emeril's Essence. Dredge the onions in the remaining flour. Fry the onions until golden brown.

Remove and drain on paper towels. Season with Essence. When the oil is hot, pan-fry the chicken until crispy and golden, about 6 minutes on each side. Remove and drain on paper towels. Season with Essence.

Spread 1 tablespoon of the tomato mixture over each piece of ham.

Roll the ham up tightly. To serve, place the chicken around a platter. Mound the onions in the center of the chicken. Lay the rolled ham around the onions. Garnish with 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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