Bayou Style Chicken Sauce Piquante
- Ready In:
- 1hr 40mins
- 2 -3 tablespoons canola oil
- 2 lbs cut up chicken pieces
- 3 tablespoons creole seasoning
- 1⁄2 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup celery, chopped
- 3 1⁄2 cups chicken broth
- 1⁄2 cup bacon grease
- 1 cup flour
- 6 ounces tomato paste
- kosher salt and black pepper, freshly ground
- 1⁄2 teaspoon red pepper
- 1⁄2 teaspoon sugar
- 1⁄2 cup green onion, sliced
- 1⁄4 cup parsley, chopped
- hot cooked rice
- 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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THIS IS AN OUTSTANDING RECIPE!!I used bone in-skin on thighs(7) and sprinkled 5 of them early in the day with cajun seas. I used a couple to make my own broth, since I like it much better than box or can! :-). Since the thighs were alrady seasoned I was a little afraid to use th 3 T of cajun seas. So I added 1 1/2 t to the 1 c flour and redged my chicken in that pior to browning. I used "THAT Flour" to make my Roux. Other than that I followed the recipe as stated. The sauce was very thick and I ended up using 4c plus of chicken stock. Be sure to stirr often, since it wants to stick to the bottom of the pot. I used my heavy Le Creuset saucepan. My husband gave it 5 Thums up! My mother in law made something like that and called it Court Boullion and baked stuffed Speckled Trout in it. Thanks for a great recipe and I can get my husband to eat chicken again. :-)