Bayou Style Chicken Sauce Piquante

READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Lagre heavy pot heat the oil.
  • Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
  • Remove chicken and set aside.
  • Keep the heat going under your frying pan and add the bacon grease.
  • When grease is hot, slowly whisk in the flour.
  • Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
  • Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
  • Reduce heat to medium.
  • Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
  • Add the chicken and cook until the chicken is done.
  • Taste and reseason.
  • Add green onion and parsley.
  • Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
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