1 whole chicken, about 5 to 6 pounds, cut into 8 pieces |
1 cup flour |
creole seasoning, recipe follows |
1 cup olive oil |
2 cups chopped yellow onions |
salt |
crushed red pepper |
1 pound shiitake mushrooms, cleaned, stemmed and sliced |
2 tablespoons chopped garlic |
1 cup dry white wine |
2 cups chopped fresh tomatoes, peeled and seeded |
1 cup tomato sauce |
2 cups chicken stock |
1 bay leaf |
4 sprigs fresh thyme |
1/4 cup chiffonade basil |
1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper) |
4 ounces grated parmigiano-reggiano |
1 tablespoon finely chopped fresh parsley leaves |
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 oregano |
1 tablespoon dried thyme |