Directions:
- Lightly season the chicken on both sides with Essence.
- In a large braising pan, heat the oil and melt the butter over medium-high heat. Add the chicken to the pan and cook until browned, 4 to 5 minutes per side.
- Make a bouquet garni: In the center of a 6-inch square piece of cheesecloth, place the bay leaf, thyme, parsley sprigs and juniper berries. Draw up the sides to form a pouch and secure with kitchen twine. Set aside.
- Sprinkle the flour over the chicken, turn and cook for 1 minute. Add the mushrooms, shallots and garlic, and cook, stirring, until soft, about 2 minutes. Add the gin and cook until almost evaporated. Add the beer and bouquet garni, and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, 45 to 50 minutes.
- Discard the bouquet garni and add the creme fraiche.
- Stir to incorporate and simmer until warmed through (do not boil). Adjust the seasoning, to taste and sprinkle with the parsley.
- Place the rice in the center of 4 large plates and top each with 2 pieces of chicken. Spoon the sauce over the top and serve immediately with French bread on the side.
- 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. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 689.8 Kcal (2888 kJ) | ||
| Calories from fat | 289.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.18g | 50% | |
|---|---|---|---|
| Cholesterol | 45.68mg | 15% | |
| Sodium | 4728.86mg | 197% | |
| Potassium | 614.49mg | 13% | |
| Total Carbs | 80.69g | 27% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 15.44g | 31% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 210.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 317.72 Kcal (1330 kJ) | ||
| Calories from fat | 133.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 50% | |
|---|---|---|---|
| Cholesterol | 21.04mg | 15% | |
| Sodium | 2178.09mg | 197% | |
| Potassium | 283.03mg | 13% | |
| Total Carbs | 37.17g | 27% | |
| Sugars | 1.46g | 13% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 7.11g | 31% | |
| Vitamin C | 4.6mg | 17% | |
| Iron | 0.8mg | 10% | |
| Calcium | 96.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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