Dan’s Chicken Sauce Piquant

“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