Hen Sauce Piquant

6 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
4.0/5 (1)
A classic Sunday dish that simmers hen pieces in a rich tomato-based sauce with the holy trinity, mushrooms, and olives. This traditional Cajun sauce piquant takes time but rewards you with tender, flavorful chicken in a savory gravy perfect over rice.

Ingredients

6 servings
  • 3 - 4 pound hen
  • oil for browning
  • 2 large onions, chopped
  • 4 medium garlic cloves, chopped fine
  • 1 large bell pepper, chopped
  • 2 - 3 bay leaves
  • 1 can tomato paste
  • 1 tsp sugar
  • 1 large can of mushroom and juice
  • 1 small jar of olives and juice (optional)
  • 1/2 sliced lemon
  • salt and pepper to taste
  • 2 quarts of water
  • 3 green onions, chopped fine
  • 5 sprigs of parsley, chopped fine
  • 2 stalks celery, chopped

Step-by-Step Instructions

  1. Cut the hen into small pieces. Salt and pepper and fry in oil until brown, about 10-15 minutes. Lift into a large kettle, cast iron pot or heavy duty pot. Add water, celery, bell pepper, green onions, bay leaf, juice only of mushroom and olives and bring to a boil. Reduce heat and simmer.
  2. In a separate pan, simmer the tomato paste, sugar and water for 1 hour, stirring frequently to keep from sticking.
  3. Mix tomatoes and chicken together and simmer for 30 minutes longer. Salt and pepper to taste. Add mushrooms and olives just before serving. Serve over rice and add a salad.

Common Problems and Solutions

Q: Why does my sauce piquant taste flat?

A: The sugar helps balance the acidity of the tomato paste—don't skip it. Also make sure you're simmering the tomato mixture for the full hour to develop deep flavor, and taste for salt and pepper at the end.

Q: Can I use chicken pieces instead of a whole hen?

A: Yes, chicken thighs and drumsticks work well. A whole hen has more flavor and makes a richer sauce, but cut-up chicken will work in a pinch. Adjust cooking time as needed—boneless pieces will cook faster.

Q: The tomato paste is sticking to my pan. What am I doing wrong?

A: Keep the heat low and stir frequently during that hour-long simmer. Use a heavy-bottomed pan and add a bit more water if it's getting too thick too fast.

Tips and Techniques

The separate simmering of the tomato paste might seem fussy, but it mellows the acidity and concentrates the flavor—don’t skip this step. Save the mushrooms and olives for the end so they don’t get mushy.

Ingredient Substitutions

  • whole hen: 3-4 pounds chicken thighs and drumsticks
  • canned mushrooms: 8 oz fresh mushrooms, sliced
  • olives: green olives with pimentos

Equipment Needed

  • large cast iron pot or Dutch oven
  • heavy-bottomed saucepan for tomato paste
  • large skillet for browning chicken

Historical Context

Sauce piquant (“spicy sauce”) is a foundational Cajun preparation that can be made with almost any protein. The tomato-based version became popular in Acadiana as tomato paste became widely available in the early 20th century.