Sauce Piquante is a beloved Creole classic that transforms humble chicken into a deeply flavorful, aromatic feast. This dish features tender pieces of chicken simmered for hours until fall-off-the-bone soft, bathed in a robust, spicy gravy known as “piquant” sauce. The sauce builds its complex flavor profile from a dark roux, the “holy trinity” of onions, celery, and bell peppers, and a touch of tomato paste. Bright notes of lemon and fresh parsley cut through the richness, while cayenne pepper adds a gentle, warming kick. Traditionally served over hot rice or spaghetti, this hearty one-pot meal is perfect for family dinners or potlucks. It offers a comforting, rustic texture and a bold taste that captures the essence of New Orleans home cooking. The long simmering time allows the flavors to meld beautifully, creating a sauce that is thick, glossy, and intensely savory.
Chicken Sauce Piquante
Description
Sauce Piquante is a beloved Creole classic that transforms humble chicken into a deeply flavorful, aromatic feast. This dish features tender pieces of chicken simmered for hours until fall-off-the-bone soft, bathed in a robust, spicy gravy known as "piquant" sauce. The sauce builds its complex flavor profile from a dark roux, the "holy trinity" of onions, celery, and bell peppers, and a touch of tomato paste. Bright notes of lemon and fresh parsley cut through the richness, while cayenne pepper adds a gentle, warming kick. Traditionally served over hot rice or spaghetti, this hearty one-pot meal is perfect for family dinners or potlucks. It offers a comforting, rustic texture and a bold taste that captures the essence of New Orleans home cooking. The long simmering time allows the flavors to meld beautifully, creating a sauce that is thick, glossy, and intensely savory.Ingredients
Directions
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Season the cut-up chicken pieces liberally with salt and pepper.
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Melt 1/4 cup of vegetable shortening in a large Dutch oven over medium-high heat.
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Brown the chicken pieces on all sides in the melted shortening, then remove from pot and set aside.
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In the same Dutch oven, add the remaining water, minced celery, chopped green bell pepper, chopped green onions, bay leaves, and the undrained mushrooms.
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Bring the liquid to a simmer and let it cook gently for 15 minutes to infuse the flavors.
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In a separate saucepan, melt the remaining 3/4 cup of vegetable shortening over medium heat.
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Whisk in the all-purpose flour to create a roux, cooking slowly and stirring constantly until it reaches a dark brown color.
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Add the minced onions and garlic to the roux, sautéing until the onions become translucent while stirring constantly.
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Stir in the tomato paste and cook for another minute until the mixture thickens and deepens in color.
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Transfer the roux mixture from the saucepan into the Dutch oven with the chicken broth, stirring to combine.
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Return the browned chicken pieces to the Dutch oven, ensuring they are submerged in the sauce.
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Bring the entire mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours.
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Check occasionally, adding more water if the sauce thickens too much before the chicken is tender.
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During the last 30 minutes of cooking, season with additional salt and cayenne pepper to taste.
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Add the sliced lemon, fresh minced parsley, and green olives (if using) to the pot.
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Just before serving, stir in the dry white wine to brighten the sauce.
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Serve the chicken and sauce hot over fluffy rice or cooked spaghetti.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1207.6kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 10.7g54%
- Cholesterol 22.2mg8%
- Sodium 982.7mg41%
- Total Carbohydrate 204.9g69%
- Dietary Fiber 45.4g182%
- Sugars 30.2g
- Protein 43.1g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
