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Chicken Sauce Piquante

Chicken Sauce Piquante recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1207.6
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
  • 1 ea Broiler-fryer chicken, cut up
  • 1 Pepper
  • 2 quart Water
  • 1 ea Green bell pepper, large, chopped
  • 2 ea Bay leaves
  • 3/4 cup Flour, all-purpose
  • 4 ea Garlic cloves, minced
  • 1 Cayenne pepper to taste
  • 1/2 ea Lemon, sliced/seeded
  • 1/2 cup White wine, dry
  • 1 Rice, hot cooked
  • 1 Salt
  • 1 Vegetable shortening
  • 2 cup Celery, minced
  • 3 ea Green onions, chopped
  • 1 can Mushrooms, undrained (8oz)
  • 2 ea Onions, large, minced
  • 1 can Tomato paste (6oz)
  • 12 ea Green olives, large (opt)
  • 1/2 cup Parsley, fresh, minced
  • 1 Spaghetti, hot cooked
Directions
  1. 1
    Season the cut-up chicken pieces liberally with salt and pepper.
  2. 2
    Melt 1/4 cup of vegetable shortening in a large Dutch oven over medium-high heat.
  3. 3
    Brown the chicken pieces on all sides in the melted shortening, then remove from pot and set aside.
  4. 4
    In the same Dutch oven, add the remaining water, minced celery, chopped green bell pepper, chopped green onions, bay leaves, and the undrained mushrooms.
  5. 5
    Bring the liquid to a simmer and let it cook gently for 15 minutes to infuse the flavors.
  6. 6
    In a separate saucepan, melt the remaining 3/4 cup of vegetable shortening over medium heat.
  7. 7
    Whisk in the all-purpose flour to create a roux, cooking slowly and stirring constantly until it reaches a dark brown color.
  8. 8
    Add the minced onions and garlic to the roux, sautéing until the onions become translucent while stirring constantly.
  9. 9
    Stir in the tomato paste and cook for another minute until the mixture thickens and deepens in color.
  10. 10
    Transfer the roux mixture from the saucepan into the Dutch oven with the chicken broth, stirring to combine.
  11. 11
    Return the browned chicken pieces to the Dutch oven, ensuring they are submerged in the sauce.
  12. 12
    Bring the entire mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours.
  13. 13
    Check occasionally, adding more water if the sauce thickens too much before the chicken is tender.
  14. 14
    During the last 30 minutes of cooking, season with additional salt and cayenne pepper to taste.
  15. 15
    Add the sliced lemon, fresh minced parsley, and green olives (if using) to the pot.
  16. 16
    Just before serving, stir in the dry white wine to brighten the sauce.
  17. 17
    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.

Keywords: creole, chicken, sauce, piquante, cayenne, roux, tomato, onion, celery, bell pepper, mushrooms, olives, lemon, parsley, rice, spaghetti, stew, simmer, garlic, bay leaves
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-piquante/