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  Recipe Home » Cajun » Chicken Sauce Piquante
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  Chicken Sauce Piquante
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
1 each Broilerr-fryer chicken,cutup
1 each Pepper
2 qt Water
1 each Green bell pepper,lg,chopped
2 each Bay leaves
3/4 cup Flour,all-purpose
4 each Garlic cloves,minced
1 each Cayenne pepper to taste
1/2 each Lemon,sliced/seeded
1/2 cup White wine,dry
1 each Rice,hot cooked
1 each Salt
1 each Vegetable shortening
2 cup Celery,minced
3 each Green onions,chopped
1 can Mushrooms,undrained(8oz)
2 each Onions,large,minced
1 can Tomato paste(6oz)
12 each Green olives,large(opt)
1/2 cup Parsley,fresh,minced
1 each Spaghetti,hot cooked
Instructions:
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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