Chicken Sauce Piquant
- Ready In:
- 6hrs
- Ingredients:
- 18
- Serves:
-
30
ingredients
- 473.18 ml bacon drippings (for roux and browning chicken)
- 1419.54 ml plain flour
- 1656.13 ml onions, chopped
- 236.59 ml bell pepper, chopped
- 709.77 ml green onions, chopped
- 236.59 ml celery, chopped
- 709.77 ml parsley, chopped
- 59.14 ml garlic, chopped
- 9071.84 g baking hens, (see directions
- water
- 453.59 g mushroom, sliced
- 3785.44 ml tomato sauce
- 1892.72 ml chablis
- 709.78 ml stuffed olives
- 88.74 ml Lea & Perrins Worcestershire Sauce
- 118.32 ml louisiana hot sauce
- 4.92 ml dried mint, crushed
- 88.74 ml salt
directions
- The bacon drippings are for browning the chicken.
- The 20 lbs of chicken should be cut up in 2-inch-long pieces.
- If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take.
- Make sure you taste your sauce as you add the wine.
- Me, I likes it.
- My wife, she don't.
- Make a roux.
- Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear.
- Add parsley and garlic and saute.
- Brown off chicken while roux is being made.
- After onions, etc.
- are tender, add water to bring roux to a smooth paste.
- Add all other ingredients and enough water to cover well.
- Bring to a boil, and then cut heat.
- Cook for about 4 to 6 hours.
- Serve over spaghetti.
- This is for a party and will serve 20 to 40 people.
- You can freeze what you don't eat.
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