Stewed Okra with Creole Chicken

Ingredients

• 1 fryer chicken, about 3 to 3 1/2 pounds cut into 8 pieces
• Essence, recipe follows
• 1/2 cup flour
• 1/3 cup olive oil
• 2 pounds okra, washed, stems removed, and slice into 1/4-inch rounds
• 3 cups julienned onions
• 2 cups chopped celery
• 3 cups chopped tomatoes
• 5 bay leaves
• 2 tablespoons minced garlic
• 2 cups dry white wine
• 1 teaspoon dried thyme leaves
• Pinch cayenne
• Salt and black pepper
• Garnish
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped green onions

Directions

Season the flour and chicken pieces. Toss the chicken with the flour. In an oven proof pan, heat the olive oil. Sear the chicken for 3 to 4 minutes on each side. Add the remaining ingredients. Season with salt and pepper, Cover the pot with a lid. Bake in a preheated 350 degree F for 1 1/2 to 2 hours, or until the slime has disappeared. Bake uncovered for the last 15 minutes. Place the chicken on a platter. Spoon the okra and tomatoes over the chicken. Garnish with cheese and green onions.

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.