Stewed Okra with Creole Chicken
Source of Recipe
Emeril Lagasse show
List of Ingredients
1 fryer chicken, about 3 to 3 1/2 pounds cut into 8 pieces
Essence, recipe follows
1/2 cup flour
1/3 cup olive oil
2 pounds okra, washed, stems removed, and slice into 1/4-inch rounds
3 cups julienned onions
2 cups chopped celery
3 cups chopped tomatoes
5 bay leaves
2 tablespoons minced garlic
2 cups dry white wine
1 teaspoon dried thyme leaves
Pinch cayenne
Salt and black pepper
Garnish
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped green onions
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Recipe
Season the flour and chicken pieces. 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 in a preheated 350 degree F 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.
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