SAUCE PIQUANTE AU POULET

Sauce Piquante au Poulet image

Provided by Sheri Raleigh-Yearby

Categories Chicken

Time 1h

Number Of Ingredients 18

3 large chicken breast halves, skinless and boneless
3 medium chicken thighs, skinless and boneless
1 c onion, chopped
1/2 c celery, chopped
1/2 c bell pepper, chopped
4 Tbsp garlic, minced
1 qt chicken stock, no salt
1/2 c roux, blonde
16 oz tomatoes, canned, petite diced
6 oz tomato paste
1/2 c green onions, sliced
1/4 c fresh parsley, chopped
1 tsp cayenne pepper
2 Tbsp worcestershire sauce
salt and pepper
1 bay leaf
2 Tbsp olive oil, extra virgin
2 Tbsp butter

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!