Dan's Chicken Sauce Piquant

8 servings Prep: 30 m Cook: 2 h 30 m Total: 3 h Intermediate
5.0/5 (5)
While I was growing up my dad, Dan Robicheaux, made this sauce piquant when we’d camp, cooking over a camp stove with chicken, tomatoes, and a rich roux. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe - Angela Propst in memory of her Dad, Dan Robicheaux.

Ingredients

8 servings
  • 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's seasoning to taste
  • 1 bunch green onions chopped
  • 2 (8 oz) jars mushrooms
  • 1 cup wine, red or blush

Step-by-Step Instructions

  1. Cut chicken into bite-size pieces, brown lightly in oil in large Dutch oven (Magnalite or black iron) over medium-high heat, about 8-10 minutes. Remove chicken from pan and set aside.
  2. Cook onion, onion tops (green onions), and bell pepper in remaining oil until golden brown, about 8-10 minutes. Remove vegetables from pan, leaving the oil.
  3. Add flour to the oil, reduce heat to medium, and cook slowly until brown (similar to a peanut butter color), stirring constantly, about 15-20 minutes. Be careful not to burn the roux.
  4. Add tomato sauce, mashed Rotel tomatoes, bay leaf, garlic, cooked vegetables, browned chicken, and seasoning.
  5. Slowly add water (you may not need all 2 quarts), dissolving flour mixture, until you reach desired consistency - sauce piquant should be thick, not runny.
  6. Add mushrooms and wine.
  7. Bring to a boil, lower flame and simmer uncovered 2 hours or more, stirring occasionally, until chicken is very tender and sauce has thickened. Taste and adjust seasoning as needed.
  8. Serve over hot rice.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium (not high) and stir constantly. If you see black specks, your roux has burned - discard it and start over. A brown roux for sauce piquant takes patience, usually 15-20 minutes of constant stirring.

Q: How thick should sauce piquant be?

A: It should be thicker than a soup but thinner than a gravy - it should coat the back of a spoon but still be pourable. Start with less water than called for and add more if needed, as you can always thin it out but can't easily thicken it once the roux is dissolved.

Q: Can I use chicken pieces instead of whole hens?

A: Absolutely. Bone-in, skin-on chicken thighs work particularly well and have great flavor. You can also use a mix of thighs and drumsticks. Boneless chicken will work but won't add as much richness to the sauce.

Tips and Techniques

Don’t skip the browning step for the chicken - it adds essential flavor to the finished dish. The long simmering time is crucial for developing the deep, complex flavors that make sauce piquant special, so resist the urge to rush it.

Ingredient Substitutions

  • whole hens: 3-4 pounds bone-in chicken thighs and drumsticks
  • chicken liver: omit entirely or add chopped chicken gizzards
  • red or blush wine: additional 1 cup chicken stock or water
  • jarred mushrooms: 8 oz fresh sliced mushrooms, sautéed

Equipment Needed

  • Large Dutch oven (5-6 quart minimum) or heavy-bottomed pot
  • Long-handled wooden spoon for stirring the roux
  • Sharp knife and cutting board

Historical Context

Sauce piquant is a beloved Southwest Louisiana dish that showcases the Cajun knack for transforming simple ingredients into deeply flavored one-pot meals. It’s traditionally made with whatever protein is available - chicken, rabbit, turtle, or seafood - and has been a staple at fish frys, community gatherings, and family camps for generations.