SAUCE PIQUANTE AU POULET
This traditional dish needs a lot of TLC. Cooks who need to save time may want to use the slow cooker method. You won't achieve the layers of flavor but you will still have a robust tasting dish.
Provided by Sheri Raleigh-Yearby
Categories Chicken
Time 1h
Number Of Ingredients 18
Steps:
- 1. Heat lightly salted water in a cast iron skillet or Dutch oven. Boil chicken thighs and breasts until cook. Lower heat and simmer for 30 min.
- 2. Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
- 3. On medium heat add olive oil to Dutch oven. Pan sear chicken and remove. Add 2 T. butter and sauté onions, celery and green onions (Trinity) until onions are clear.
- 4. Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.
- 5. Now add the 6 ounces of tomato pastes and 2 more cups of chicken stock. Mix well. Add in petite diced tomatoes, garlic, and bay leaf. Simmer on medium heat for 20 min.
- 6. Add in chicken, Cayenne pepper, and salt and pepper to taste. Simmer until mixture thickens completely into a smooth gravy. About 10 to 15 min. Top with green onions and parsley
- 7. Note: you can accomplish this same dish in a slow cooker. I recommend pan searing chopped chicken and sautéing onions, celery and bellpepper. Remember to add sliced green onions and parsley right before serving!
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