Recipe 4 All: Chicken Sauce Piquant Recipe — Every recipe in the World on this site.

Recipe 4 All: Chicken Sauce Piquant Recipe

Chicken Sauce Piquant

Yield: 30 Servings
2cups Bacon drippings (for roux)
6cups Plain flour
7cups Onion, chopped
1cups Bell pepper, chopped
3cups Green onions, chopped
1cups Celery, chopped
3cups Parsley, chopped
¼cups Garlic, chopped
1  Bacon drippins/brown chicken
20lb Baking hens, (see directions
1  Water
1lb Mushrooms, sliced
16cups Tomato sauce
8cups Chablis wine
pt Stuffed olives
6tablespoon Lea & Perrins
8tablespoon Louisiana hot sauce
1teaspoon Dried mint, crushed
6tablespoon Salt

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help"

Your Chicken Sauce Piquant is ready. Good luck!

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