GMA Recipe: Hilda's Stewed Chicken

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Hilda's Stewed Chicken
From chef and author Emeril Lagasse
2001

Emeril's mother, Hilda, cooks this simple, tasty chicken that is a snap to make.

Ingredients

One 3 1/2 to 4-pound chicken, cut into 8 pieces

1 tablespoon, plus 1 teaspoon of Emeril's Original Essence

1/2 cup bleached flour

1/4 cup olive oil

1 pound smoke chorizo sausage, cut crosswise into 2-inch pieces

1 pound Idaho potatoes, peeled and diced (about 2 cups)

1 cup finely chopped yellow onions

1/2 cup thinly sliced red bell peppers

1/2 cup thinly sliced yellow bell peppers

2 cups chopped tomatoes

1 head garlic, separated into cloves and peeled

1 cup kalamata or other black brine-cured olives, pitted and sliced in half

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

1 cup dry white wine

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup green onions (green and white parts)

Cooked white rice

1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

1. Season the chicken with 1 tablespoon of the Essence. In a shallow bowl, season the flour with the remaining teaspoon Essence. Add the chicken and toss to coat ever shaking to remove any excess flour.

2. Heat the oil in a large heavy skillet over medium-high heat. Add the chicken and cook until lightly brown -- about 2 1/2 minutes on each side.

3. Transfer the chicken to a plate and add the chorizo sausage to the pan. Cook, stirring often, until the chorizo is beginning to brown, about 2 minutes. Add the potatoes, onions and bell peppers. Cook, stirring often, until the onions soften, about 2 minutes. Add the tomatoes, garlic cloves, olives, salt, black pepper, and crushed red pepper flakes and stir well. Add the white wine and parsley the chicken to the pan. Bring to a boil, then reduce the heat to medium-low. Simmer, covered, until the chicken falls from the bone, about 45 minutes.

4. Stir in the green onions. Serve with the hot rice, allowing two pieces of chicken per person, and sprinkle cheese on top.

Try it with Emeril's Mashed Potatoes!

Recipe copyright 2001, from Prime Time Emeril: More TV Dinners from America's Favorite Chef

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