Stewed okra with creole chicken

4 servings

Ingredients

Quantity Ingredient
3½ pounds frying chicken; cut into 8 pieces
1 emeril's essence; see * note
½ cup flour
⅓ cup olive oil
2.00 pounds okra; washed, stemmed, and
1 ; cut into 1/4 rounds
3.00 cup julienned onions
2.00 cup chopped celery
3.00 cup chopped tomatoes
5.00 bay leaves
2.00 tablespoon minced garlic
2.00 cup dry white wine
1.00 teaspoon dried thyme leaves
1.00 pinch cayenne pepper
1 salt; to taste
1 freshly-ground black pepper; to taste
¼ cup grated parmigiano-reggiano cheese
2.00 tablespoon chopped green onions

Directions

* 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 1½ 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 -

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

12-11-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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