Chicken Sauce Piquant II PDF Print E-mail
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Wednesday, 22 June 2011 15:25

1 5-6 pound chicken or 2 smaller chickens cut into 10 serving pieces 2 tsp Tony Chachere’s Seasoning Mix 1 ¼ cups peanut oil 1 cup flour 2 finely chopped large onions 2 cups finely chopped celery 1 finely chopped medium red...

 

  • 1 5-6 pound chicken or 2 smaller chickens cut into 10 serving pieces
  • 2 tsp Tony Chachere’s Seasoning Mix
  • 1 ¼ cups peanut oil
  • 1 cup flour
  • 2 finely chopped large onions
  • 2 cups finely chopped celery
  • 1 finely chopped medium red bell pepper
  • 1 finely chopped medium green bell pepper
  • ¼ cup minced garlic
  • 1 16-ounce can whole tomatoes
  • 2 10-ounce cans Rotel stewed tomatoes with green chilies
  • 2 cups slice mushrooms
  • 1 cup sliced green onion bottoms
  • 1 ½ quarts chicken stock
  • ½ tsp Tabasco sauce
  • 1 tsp salt
  • ½ tsp white papper
  • 1/8 tsp cayenne pepper
  • 1 cup sliced green onion tops
  • ½ cup fresh parsley, chopped
  1. Season chicken pieces with Tony’s
  2. Heat oil in large heavy sauce pan over medium heat; add chicken and brown; remove and set aside
  3. Add flour to pot and het whisking constantly making very dark reddish brown roux; add onions, celery, bell pepper, and garlic, sauté for 5 minutes
  4. Add whole and Rotel tomatoes, reserving juices, sauté blending them for additional 5 minutes
  5. Add mushrooms and green onion bottoms; sauté 2 minutes
  6. Add chick stock slowly with juices from tomatoes and stir into roux mixture until smooth consistency has developed
  7. Add Tabasco, salt, black, white, and cayenne pepper and blend well; reduce het to low simmer and cook for 2 hours
  8. Add chicken and made certain pieces are covered by liquid; cook covered for 3 hours, stirring occasionally
  9. Add green onion tops and parsley and cook additional 5 minutes
  10. Serve over steamed rice

Serves 10

 

Last Updated on Wednesday, 06 July 2011 02:19