Chicken sauce piquante

8 servings

Ingredients

Quantity Ingredient
1 each Broilerr-fryer chicken,cutup
1 x Pepper
2 quarts Water
1 each Green bell pepper,lg,chopped
2 eaches Bay leaves
¾ cup Flour,all-purpose
4 eaches Garlic cloves,minced
1 x Cayenne pepper to taste
½ each Lemon,sliced/seeded
½ cup White wine,dry
1 x Rice,hot cooked
1 x Salt
1 x Vegetable shortening
2 cups Celery,minced
3 eaches Green onions,chopped
1 can Mushrooms,undrained(8oz)
2 eaches Onions,large,minced
1 can Tomato paste(6oz)
12 eaches Green olives,large(opt)
½ cup Parsley,fresh,minced
1 x Spaghetti,hot cooked

Directions

1. Season chicken liberally with salt and pepper. 2. Melt ¼ cup shortening in large Dutch oven and saute chicken until brown on all sides.

3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer.

4. In saucepan, melt ¾ cup shortening; add flour and cook slowly until dark brown, stirring constantly. 5. Add minced onions and garlic; saute until translucent, stirring constantly.

6. Add tomato paste and cook until thick. 7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 to 2½ hours, or until chicken is tender and sauce is thick.

8. Add water is sauce thickens before chicken is done; stir occasionally to keep from sticking. 9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the more "piquant" the gravy will be), mushrooms, olives, lemon and parsley.

10. Just before serving, add wine. 11. Serve over spaghetti or hot fluffy rice.

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