We had a dinner guest over tonight who likes a little heat in his food and I remembered this dish I had made a while back. It’s delicious with a little kick but not overly spicy for those of us (like me) who can’t handle too much fire. Anyway, this fantastic recipe comes from Emeril. There’s a bit of prep work involved, but once that is done, it comes together lickity split. Great dinner for entertaining because you can make it look fancy on the plate but it’s not fancy food, very down home. Add a green salad and you’re done!
1/4 cup flour
- 1 tablespoon Essence spice mix, recipe follows
- 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/2 dry bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon melted butter
- 3 tablespoons vegetable oil
- 6 ounces andouille sausage, chopped or sliced
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 1/8 teaspoon cayenne
- 4 ounces mushrooms, sliced
- 6 artichoke hearts, sliced 1/2-inch thick
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh tarragon leaves
- Toasted sliced French bread, accompaniment
Preheat the oven to 350 degrees F.
In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.
In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary (don’t overcrowd) and cook until browned on each side, about 5 minutes. Transfer to a plate.
Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes.
Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes. I turned on the broiler at the end for a couple of minutes to get a nice brown on the crust.
Remove from the oven and serve hot with toasted French bread.
- 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
By the way, I know I said I was going gluten-free this month. Well, my first goal of the year failed. I made it 2 weeks then I caved when I went to the Mad Greek Deli and was faced with some delicious warm pita bread. Couldn’t resist!