Hen Sauce Piquant


A classic Sunday dish.


  • 3 - 4 pound hen
  • oil for browning
  • 2 large onions
  • 4 medium garlic cloves, chopped fine
  • 1 large bell pepper, chopped
  • 2 - 3 bay leaves
  • 1 can tomato paste
  • 1 tsp sugar
  • 1 large can of mushroom and juice
  • 1 small jar of olives and juice (optional)
  • 1/2 sliced lemon
  • salt and pepper to taste
  • 2 quarts of water
  • 3 green onions, chopped fine
  • 5 sprigs of parsley, chopped fine


Step 1

Cut the hen into small pieces. Salt and pepper and fry in oil until brown. Lift into a large kettle, cast iron pot or heavy duty pot. Add water, celery, green pepper, green onions, bay leaf, juice only of mushroom and olives and bring to a boil.

Step 2

In a separate pan, simmer the tomato paste, sugar and water for 1 hour, stirring to keep from sticking.

Step 3

Mix tomatoes and chicken together and simmer for 30 minutes longer. Salt and pepper to taste. Add mushrooms and olives just before serving. Serve over rice and add a salad.

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Crowley, Louisiana Louisiana
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