Smothered Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: Smothered Chicken
Categories: Meat/poul, Ethnic, Am/la, Emeril
Yield: 4 -6 serving

3 1/2 lb Fryer; cut into 10 pieces
Essence
1 tb Flour
1/4 c Olive oil
4 c Onions; julienne
Salt and pepper
1 c Bell peppers; julienne
4 c Wild mushrooms; sliced*
1 c Fresh whole kernal corn
1 Bay leaf
1 c White wine
3 tb Parsley; finely chopped
pn Cayenne
2 tb Green onions; chopped

In a mixing bowl, toss the chicken with Essence and
flour. In a large saue pan, heat the olive oil. When
the oil is hot, brown the chicken for about 6-8
minutes on each side. Add the onions, and season with
the salt and pepper.
Stirring constantly, wilt and brown the onions,
scraping the bottom of the pot to loosen any brown
particles, for about 10 minutes. Add the bell pepper,
mushrooms, corn, and bay leaves. Continue stirring,
again scraping te bottom of the pot to loosen and
brown particles, for about 15 minutes.
Add the wine, cover and reduce the heat to simmer.
Cook for about 45 inutes, or until chicken is tender.
Stirin the parsley. season with cayenne. Spoon the
chicken on a platter and garnish with green onions.

Source: Essence of Emeril, #EE2321, TVFN
Formatted by Lisa Crawford, 4/27/96

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