Ingredients: |
Ingredients: 8 chicken thighs (2 1/2 to 3 pounds total) 1 3/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons Emeril's Original Essence 1/4 cup plus 2 tablespoons all-purpose flour 2 tablespoons olive oil 2 cups yellow onions, sliced 8 ounces button mushrooms, sliced 1/2 teaspoon red pepper flakes 2 tablespoons garlic, minced 1 1/2 teaspoons fresh oregano leaves, chopped 1 1/2 teaspoons fresh rosemary leaves, chopped 1 bay leaf 1 can whole peeled tomatoes (28 ounces), crushed, with juices 1/2 cup dry white wine 1/4 cup tomato paste 2 tablespoons fresh basil, chopped Cooked pasta (optional), for serving 1/2 cup Parmesan cheese (optional), grated, for serving
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Directions: |
Directions:Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in 1/4 cup of the flour. Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes. Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes. Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes. Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, 4 to 4 1/2 hours on high. Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired. |