---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Smothered Chicken
  Categories: Meat/poul, Ethnic, Am/la, Emeril
       Yield: 4 -6 serving
  
   3 1/2 lb Fryer; cut into 10 pieces
            Essence
       1 tb Flour
     1/4 c  Olive oil
       4 c  Onions; julienne
            Salt and pepper
       1 c  Bell peppers; julienne
       4 c  Wild mushrooms; sliced*
       1 c  Fresh whole kernal corn
       1    Bay leaf
       1 c  White wine
       3 tb Parsley; finely chopped
         pn Cayenne
       2 tb Green onions; chopped
  
   In a mixing bowl, toss the chicken with Essence and
   flour.  In a large saue pan, heat the olive oil.  When
   the oil is hot, brown the chicken for about 6-8
   minutes on each side.  Add the onions, and season with
   the salt and pepper.
   Stirring constantly, wilt and brown  the onions,
   scraping the bottom of the pot to loosen any brown
   particles, for about 10 minutes.  Add the bell pepper,
   mushrooms, corn, and bay leaves.  Continue stirring,
   again scraping te bottom of the pot to loosen and
   brown particles, for about 15 minutes.
   Add the wine, cover and reduce the heat to simmer.
   Cook for about 45 inutes, or until chicken is tender.
   Stirin the parsley.  season with cayenne.  Spoon the
   chicken on a platter and garnish with green onions.
   
   Source: Essence of Emeril, #EE2321, TVFN
   Formatted by Lisa Crawford, 4/27/96
  
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