Dan’s Chicken Sauce Piquant2005-04-03
- 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.
- 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
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, and green pepper until golden brown in remaining oil. Remove, leaving the oil.
Add flour, cook slowly until brown, stirring constantly.
Add tomato sauce, mashed Rotel 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.