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3 ½ lb chicken, cut into 10 serving pieces
Emeril’s Essence, Creole Seasoning, to taste
1 Tbls flour
¼ C olive oil
1 lb rhubarb, cut into 1 ½-inch pieces
2 medium onions, sliced thin
1 Tbls garlic, minced
1 bay leaf
3-4 thyme, fresh sprigs
1 C white wine
3 Tbls parsley, finely chopped
In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, slowly cook and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Remove bay leaf; serve chicken over white rice.
Serves: 6
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
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