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Chicken Sauce Piquant

Chicken Sauce Piquant recipe image
Chicken Sauce Piquant is a hearty Louisiana classic that transforms simple ingredients into a deeply flavorful feast. This dish features tender chicken pieces simmered for hours in a robust sauce built on a dark roux, aromatic vegetables, and a generous splash of Chablis wine. The result is a complex, savory gravy with a gentle kick from hot sauce and Worcestershire, balancing the sweetness of tomatoes and onions. Perfect for feeding a crowd or enjoying as leftovers, this recipe captures the soul of Cajun cooking. It’s rustic, comforting, and packed with bold flavors that develop beautifully over time. Serve it over rice or noodles for a satisfying meal that warms the soul.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 852.3
Description
Chicken Sauce Piquant is a hearty Louisiana classic that transforms simple ingredients into a deeply flavorful feast. This dish features tender chicken pieces simmered for hours in a robust sauce built on a dark roux, aromatic vegetables, and a generous splash of Chablis wine. The result is a complex, savory gravy with a gentle kick from hot sauce and Worcestershire, balancing the sweetness of tomatoes and onions. Perfect for feeding a crowd or enjoying as leftovers, this recipe captures the soul of Cajun cooking. It is rustic, comforting, and packed with bold flavors that develop beautifully over time. Serve it over rice or noodles for a satisfying meal that warms the soul.
Ingredients
  • 2 cup Bacon drippings (for roux)
  • 6 cup Plain flour
  • 7 cup Onion, chopped
  • 1 cup Bell pepper, chopped
  • 3 cup Green onions, chopped
  • 1 cup Celery, chopped
  • 3 cup Parsley, chopped
  • 1/4 cup Garlic, chopped
  • 1 Bacon drippins/brown chicken
  • 20 pound Baking hens, (see directions
  • 1 Water
  • 1 pound Mushrooms, sliced
  • 16 cup Tomato sauce
  • 8 cup Chablis wine
  • 1 1/2 pint Stuffed olives
  • 6 tablespoon Lea & Perrins
  • 8 tablespoon Louisiana hot sauce
  • 1 teaspoon Dried mint, crushed
  • 6 tablespoon Salt
Directions
  1. 1
    Cut the 20 pounds of chicken into 2-inch pieces.
  2. 2
    In a large stockpot or Dutch oven, heat bacon drippings over medium-high heat and brown the chicken pieces in batches. Remove chicken and set aside.
  3. 3
    In the same pot, add more bacon drippings if needed and sprinkle in the flour to make a roux. Cook, stirring constantly, until the roux reaches a deep chocolate-brown color.
  4. 4
  5. 5
    Stir in the chopped garlic and parsley, cooking for another minute until fragrant.
  6. 6
    Carefully add water to the roux mixture, stirring vigorously to create a smooth paste without lumps.
  7. 7
    Return the browned chicken to the pot. Add the tomato sauce, Chablis wine, sliced mushrooms, stuffed olives, Worcestershire sauce, hot sauce, dried mint, and salt.
  8. 8
    Add enough additional water to ensure all ingredients are well covered with liquid.
  9. 9
    Bring the entire mixture to a boil, then immediately reduce the heat to low.
  10. 10
    Cover the pot and simmer gently for 4 to 6 hours, stirring occasionally, until the chicken is extremely tender and falling off the bone.
  11. 11
    Taste the sauce and adjust seasoning with more salt or hot sauce if desired.
  12. 12
    Serve hot over spaghetti or rice.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 852.3kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 4.0g20%
Cholesterol 18.9mg7%
Sodium 82500.6mg3438%
Total Carbohydrate 204.8g69%
Dietary Fiber 7.7g31%
Sugars 13.9g
Protein 23.7g48%

* 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: cajun, chicken, sauce piquant, stew, louisiana, wine, roux, tomato, spicy, comfort food, slow cook, party recipe, one pot, hearty, dinner, traditional, olive, garlic, onion, pepper
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-piquant/