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- Exported from MasterCook *
Chicken Sauce Piquante
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry
Amount Measure Ingredient -- Preparation Method
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1 Broilerr-fryer chicken,cutup
Salt
Pepper
Vegetable shortening
2 qt Water
2 c Celery,minced
1 Green bell pepper,lg,chopped
3 Green onions,chopped
2 Bay leaves
1 cn Mushrooms,undrained(8oz)
3/4 c Flour,all-purpose
2 Onions,large,minced
4 Garlic cloves,minced
1 cn Tomato paste(6oz)
Cayenne pepper to taste
12 Green olives,large(opt)
1/2 Lemon,sliced/seeded
1/2 c Parsley,fresh,minced
1/2 c White wine,dry
Spaghetti,hot cooked
Rice,hot cooked
1. Season chicken liberally with salt and pepper.
2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until
brown on all sides.
3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms
sauce; simmer.
4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until
dark brown, stirring constantly.
5. Add minced onions and garlic; saute until translucent, stirring
constantly.
6. Add tomato paste and cook until thick.
7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and
simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick.
8. Add water is sauce thickens before chicken is done; stir occasionally to
keep from sticking.
9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the
more "piquant" the gravy will be), mushrooms, olives, lemon and parsley.
10. Just before serving, add wine.
11. Serve over spaghetti or hot fluffy rice.
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