Chicken Sauce Piquant Mm

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Servings: 30 Difficulty: Advanced
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A rich, spicy Cajun-style chicken stew simmered in a robust tomato and wine sauce
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This Chicken Sauce Piquant is a hearty, aromatic stew that captures the essence of classic Cajun cooking. Tender chicken pieces are browned and then slow-simmered in a deep, flavorful sauce made from a dark roux, fresh vegetables, Chablis wine, and tomato sauce. The dish balances savory richness with a gentle kick of heat from hot sauce and herbs like mint and parsley. It’s perfect for family dinners or potlucks, offering comforting warmth and complex layers of flavor. Serve over rice for a satisfying meal.

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Chicken Sauce Piquant Mm

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 30 Calories: 2248.9

Description

This Chicken Sauce Piquant is a hearty, aromatic stew that captures the essence of classic Cajun cooking. Tender chicken pieces are browned and then slow-simmered in a deep, flavorful sauce made from a dark roux, fresh vegetables, Chablis wine, and tomato sauce. The dish balances savory richness with a gentle kick of heat from hot sauce and herbs like mint and parsley. It&# 226;€™s perfect for family dinners or potlucks, offering comforting warmth and complex layers of flavor. Serve over rice for a satisfying meal.

Ingredients

Directions

  1. Cut up 20 lbs of chicken into 2-inch-long pieces.
  2. Heat bacon drippings in a large oven-proof roaster or heavy pot over medium heat.
  3. Brown the chicken pieces in the hot bacon drippings, turning until all sides are golden brown. Remove chicken and set aside.
  4. In the same pot, add plain flour to the remaining drippings to make a roux. Cook slowly, stirring constantly, until the roux reaches a dark peanut-butter color.
  5. Add chopped onions, bell pepper, green onions, and celery to the roux. Sauté until the vegetables are tender and translucent.
  6. Stir in chopped parsley and garlic, cooking for another minute until fragrant.
  7. Gradually add water to the roux mixture, stirring continuously to create a smooth paste without lumps.
  8. Return the browned chicken to the pot.
  9. Add tomato sauce, Chablis wine, sliced mushrooms, stuffed olives, Worcestershire sauce, Louisiana hot sauce, crushed dried mint, and salt.
  10. Add enough water to ensure all ingredients are well covered.
  11. Bring the mixture to a boil, then reduce heat to low.
  12. Cover and simmer gently for 4 to 6 hours, stirring occasionally, until the chicken is tender and falling off the bone.
  13. Serve hot over rice or with crusty bread.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 2248.9kcal
% Daily Value *
Total Fat 55.0g85%
Saturated Fat 17.5g88%
Cholesterol 55.2mg19%
Sodium 2118.2mg89%
Total Carbohydrate 342.0g114%
Dietary Fiber 22.7g91%
Sugars 30.3g
Protein 89.0g178%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, sauce piquant, cajun, stew, roux, wine, tomato, onion, bell pepper, celery, garlic, parsley, mint, spicy, comfort food, dinner, slow cook, bacon drippings
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