Chicken Sauce Piquante

* Exported from MasterCook *

Chicken Sauce Piquante

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient -- Preparation Method
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***** NONE *****


1 Broilerr-fryer chicken,cutup

Salt

Pepper

Vegetable shortening

2 qt Water

2 c Celery,minced

1 Green bell pepper,lg,chopped

3 Green onions,chopped

2 Bay leaves

1 cn Mushrooms,undrained(8oz)

3/4 c Flour,all-purpose

2 Onions,large,minced

4 Garlic cloves,minced

1 cn Tomato paste(6oz)

Cayenne pepper to taste

12 Green olives,large(opt)

1/2 Lemon,sliced/seeded

1/2 c Parsley,fresh,minced

1/2 c White wine,dry

Spaghetti,hot cooked

Rice,hot cooked



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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