Season the chicken lightly with 1 1/2 teaspoons of the Essence and 1 teaspoon of the salt.
In a shallow bowl, season the flour with the remaining 1 1/2 teaspoons Essence.
In a large Dutch oven or pot, heat the oil over medium-high heat. Add the pancetta and cook until browned, stirring frequently, 4 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-lined plate to drain and set aside. Working 1 at a time, dredge the chicken in the seasoned flour, shaking to remove any excess. (Reserve the remaining flour.) Add the chicken to the hot oil in the pan in batches, being careful not to crowd the pan, and cook until browned, 4 to 5 minutes per side. Remove to a plate and set aside.
To the fat remaining in the pan, add the onions, salt, and red pepper and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, oregano, rosemary, and bay leaf, and cook, stirring, until the mushrooms are soft and have given up their liquid, 4 to 5 minutes. Add 2 tablespoons of the reserved seasoned flour, stir to combine, and cook for 1 to 2 minutes, until fragrant. Add the white wine, increase the heat, and cook, stirring, for 1 minute. Add the tomatoes and their juices and the chicken stock and return to a boil. Carefully add the browned chicken back to the pan, reduce the heat, cover, and simmer until the chicken is tender and cooked through, about 3 hours, stirring occasionally.
Remove the chicken pieces to a large serving bowl and cover to keep warm. Continue to cook the sauce, uncovered, until the sauce thickens slightly, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente, 7 to 8 minutes.
To serve, mound the pasta in a large pasta bowl and toss with some of the sauce. Arrange the chicken pieces around the pasta and top with any remaining sauce. Sprinkle with the reserved pancetta, 1/4 cup of the cheese, if using, and garnish with the parsley. Serve immediately, passing the additional 1/4 cup cheese tableside.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4076.16 Kcal (17066 kJ)
Calories from fat	1795.3 Kcal
		% Daily Value*
Total Fat	199.48g	307%
Cholesterol	660.93mg	220%
Sodium	2885.72mg	120%
Potassium	1490.41mg	32%
Total Carbs	306.37g	102%
Sugars	33.41g	134%
Dietary Fiber	24.61g	98%
Protein	108.77g	218%
Vitamin C	44.9mg	75%
Vitamin A	2.8mg	92%
Iron	13.6mg	76%
Calcium	223.5mg	22%

Amount Per 100 g
Calories	343.11 Kcal (1437 kJ)
Calories from fat	151.12 Kcal
		% Daily Value*
Total Fat	16.79g	307%
Cholesterol	55.63mg	220%
Sodium	242.91mg	120%
Potassium	125.46mg	32%
Total Carbs	25.79g	102%
Sugars	2.81g	134%
Dietary Fiber	2.07g	98%
Protein	9.16g	218%
Vitamin C	3.8mg	75%
Vitamin A	0.2mg	92%
Iron	1.1mg	76%
Calcium	18.8mg	22%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

97.3

Points
93

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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