Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia
8 chicken thighs, 2½ to 3 pounds total
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
1½ teaspoons Emeril’s Original Essence
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced yellow onions
8 ounces sliced button mushrooms
½ teaspoon red pepper flakes
2 tablespoons minced garlic
1½ teaspoons chopped fresh oregano leaves
1½ teaspoons chopped fresh rosemary leaves
1 bay leaf
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
½ cup dry white wine
¼ cup tomato paste
2 tablespoons chopped fresh basil
Cooked pasta, for serving, optional
½ cup grated Parmesan cheese, for serving, optional
Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in ¼ 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 ½ 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.
Yield: 4 to 6 servings