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Chicken Sauce Piquant
from New Orleans Magazine, January 2006
˝ cup vegetable oil
Flour
Salt, black pepper and cayenne
10 to 12 chicken thighs or a combination of legs and thighs or 1 whole chicken, cut into pieces (about 5 pounds)
1 large onion, chopped
1 bunch green onions, chopped, white & green parts divided
1 bell pepper, chopped
2 ribs celery, chopped
3 gloves garlic, minced
2 8-oz cans tomato sauce
1 14-oz can chicken stock
˝ cup red wine
1 tsp thyme leaves
3 bay leaves
2 splashes Tabasco
1 tbsp Worcestershire sauce
2 tbsp chopped flat-leaf parsley
Heat oil in a large, heavy pot. Place about 1 cup of flour in a bowl and season heavily with salt & peppers (about ˝ tsp each). Dredge chicken pieces in flour and keep unused seasoned flour for use in roux. Brown chicken in medium hot oil until well-browned on each side. Remove chicken to plate.
Pour oil from skillet into measuring cup, leaving all browned particles in the bottom of the pan to enhance the sauce. Add oil to cup if necessary to make ˝ cup and return oil to pot. Heat oil to medium and add ˝ cup reserved seasoned flour, stirring to mix well. Continue stirring to make a dark brown roux. When roux is desired color, add white onions, bell peppers and celery and sauté over medium heat until vegetables are limp, about 5 minutes. Add garlic and sauté a couple of minutes more. Stir in tomato sauce until smooth and add chicken stock and wine. Bring to a simmer and add thyme, Creole seasoning, Tabasco and Worcestershire. Simmer for a few minutes and taste. Adjust seasonings, particularly salt and cayenne pepper. A true sauce piquant is spicy, so add plenty of cayenne. Return chicken to the pot, keeping heat at a simmer, cover pot and cook for 1 hour, stirring occasionally. Remove bay leaves. When done, add green onion tops and parsley. Serve with rice or noodles. Serves 6.
* Domestic rabbit or wild game such as alligator can be substituted for chicken. If using deboned alligator meat, use about 2 pounds and cut into 1 inch cubes.
