Dan’s Chicken Sauce Piquant
2005-04-03- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 2:30 h
- Ready In : 2:50 h
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“While I was growing up my dad, Dan Robicheaux, made this “sauce” when we’d camp, cooking over a camp stove. 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
- 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
Directions
Step 1
Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (Magnalite or black iron). Remove chicken from pan.
Step 2
Cook onion, onion tops, and green pepper until golden brown in remaining oil. Remove, leaving the oil.
Step 3
Add flour, cook slowly until brown, stirring constantly.
Step 4
Add tomato sauce, mashed Rotel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients.
Step 5
Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny).
Step 6
Bring to a boil, lower flame and simmer 2 hours or more.
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