Chicken sauce piquante - country cooking

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 3 to 4-lb chicken cut into 8 pieces
2 tablespoons All-purpose flour
½ cup Chopped onion
½ cup Chopped celery
½ cup Chopped fresh parsley leaves
1 can (15-oz) tomato sauce
1 pounds Fresh tomatoes, peeled and cut into 1/2 inch chunks
¼ teaspoon Salt
¼ To 1/2 t ground red pepper
3 cups Hot, cooked white rice

Directions

1. In 5-quart Dutch oven or heavy 4 quart saucepan, heat oil over medium heat. Add chicken and brown on all sides. Remove chicken to a plate.

2. Add flour to oil left in Dutch oven. Cook, stirring with wire whisk until flour browns to make medium-brown roux; add onion, celery, and parsley. Cook until vegetables are wilted.

3. Add the tomato sauce and fresh tomatoes; add salt and red pepper to taste. Return chicken to Dutch oven. Cover and cook over medium heat until chicken is very tender-about 1 flour. Serve immediately over rice.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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