Flu Stew

READY IN: 1hr 15mins
SERVES: 8-10


  • 6
    garlic cloves (chopped)
  • 2
    medium onions (white, red, or yellow, chopped)
  • 12
  • 1
    lb lentils (steamed)
  • 8
    ounces mushrooms (chopped)
  • 2
    medium potatoes (chopped with skin on)
  • 1
    lb chicken (or other meat, 1-2 inch cubes)
  • 6
    carrots (1 lb bag, sliced)
  • 12
    head cabbage (chopped)
  • 2
    tablespoons salt (to taste)
  • 1 12
    cups white wine (a small 187ml bottle will do, red works too, although it will turn chicken purple)
  • 1
    (14 ounce) can chicken broth
  • 6 -8
    dashes Emeril's Original Essence (original) or 6 -8 dashes Italian spices


  • Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
  • In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
  • Add meat. Bring heat to medium and stir until meat is half or almost cooked.
  • Add potatoes along with a few dashes of Essense, and stir until they start to brown.
  • Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
  • Add carrots and mushrooms and stir a few minutes.
  • Add chicken broth.
  • Add Salt.
  • Drain lentils after their thirty minutes time is up, and add to stew.
  • Add a few dashes of Essense, stir, and bring to a boil.
  • Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
  • Stir, and serve.