Chicken Sauce Piquante

Name: Chicken Sauce Piquante
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup vegetable oil; 1 ⁄ 2 cup flour; 1 ⁄ 2 cup onion, finely chopped; 1 ⁄ 2 cup green bell pepper, finely chopped; 1 ⁄ 2 cup celery, finely chopped; 2 tsp. minced garlic; 3 lb. chicken pieces; 1 (1-lb.) can whole tomatoes, crushed; Pinch of sugar; 2 bay leaves; 1 tsp. salt; 1 ⁄ 2 tsp. cayenne; 1 ⁄ 2 tsp. dried thyme leaves; 2 tbsp. parsley, finely chopped; Tabasco

Serves
serves 6-8

This classic Acadian dish starts with a one of the staples of Acadian cooking, a lovely, golden-brown roux.

Ingredients

¹⁄₂ cup vegetable oil
¹⁄₂ cup flour
¹⁄₂ cup onion, finely chopped
¹⁄₂ cup green bell pepper, finely chopped
¹⁄₂ cup celery, finely chopped
2 tsp. minced garlic
3 lb. chicken pieces
1 (1-lb.) can whole tomatoes, crushed
Pinch of sugar
2 bay leaves
1 tsp. salt
¹⁄₂ tsp. cayenne
¹⁄₂ tsp. dried thyme leaves
2 tbsp. parsley, finely chopped
Tabasco

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Instructions

Step 1

Make a roux with the oil and flour. Add onions, peppers, celery, and garlic. Cook over medium heat until tender, about 20 minutes.

Step 2

Add chicken pieces, tomatoes, 1 cup hot water, sugar, bay leaves, salt, cayenne, and thyme. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Adjust seasoning. Stir in parsley. At table, a dash of Tabasco adds bite.

Make a roux with the oil and flour. Add onions, peppers, celery, and garlic. Cook over medium heat until tender, about 20 minutes.
Add chicken pieces, tomatoes, 1 cup hot water, sugar, bay leaves, salt, cayenne, and thyme. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Adjust seasoning. Stir in parsley. At table, a dash of Tabasco adds bite.