Chicken Sauce Piquante

Title:
Chicken Sauce Piquante

Yield:
8 Servings

Categories:
Creole,
Poultry




Ingredients:





     1    Broilerr-fryer chicken,cutup


          Pepper


     2 qt Water


     1    Green bell pepper,lg,chopped


     2    Bay leaves


   3/4 c  Flour,all-purpose


     4    Garlic cloves,minced


          Cayenne pepper to taste


   1/2    Lemon,sliced/seeded


   1/2 c  White wine,dry


          Rice,hot cooked


          Salt


          Vegetable shortening


     2 c  Celery,minced


     3    Green onions,chopped


     1 cn Mushrooms,undrained(8oz)


     2    Onions,large,minced


     1 cn Tomato paste(6oz)


    12    Green olives,large(opt)


   1/2 c  Parsley,fresh,minced


          Spaghetti,hot cooked






 1. Season chicken liberally with salt and pepper.


 2. Melt 1/4 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 3/4 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 2 1/2 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini