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Dan's Chicken Sauce PiquanteMain Dishes & Casseroles
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Submitted by Angela Propst in memory of my Dad, Dan Robicheaux
on Sunday, April 03, 2005
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| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 2 hours, 30 minutes |
| Ready In: | 2 hours, 50 minutes |
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While I was growing up my dad, Dan Robicheaux (deceased), made this "sauce" when we'd camp, cooking over a campstove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquante cook-off with this recipe |
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| Ingredients |
| 2 2 whole hens, cut up and excess fat removed |
1/2 pound chicken liver optional |
| 1 cup oil |
1 cup onion chopped |
| 1 bell pepper chopped |
1 cup flour |
| 1 can 15 oz tomato sauce |
1 can Rotel tomatoes w/chilies |
| 1 bay leaf |
2 cloves mashed garlic |
| 2 quarts water |
Tony Chachere seasoning to taste |
| 1 bunch green onions chopped |
2 - 8 ounce jars mushrooms |
| 1 cup wine red or blush |
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| | | Directions |
Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (magnalite or black iron). Remove chicken from pan. Cook onion, onion tops, green pepper until golden brown in remaining oil. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed Ro-tel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients. Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice, green salad and garlic French bread. |
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