Best Sauce Pecan Piquant Or Peak Awnt Recipes

Chicken Sauce Piquant image

Provided by Christin Mahrlig

Number Of Ingredients 20

2 pounds boneless, skinless chicken thighs
1/2 cup all-purpose flour
1 tablespoon plus 1/2 teaspoon Creole seasoning, (I use Tony Chachere's)
1/4 cup plus 1 tablespoon vegetable oil
1 medium onion, (diced)
1 green bell pepper, (diced)
1 celery rib, (diced)
2 garlic cloves, (minced)
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
2 slices bacon
2 tablespoons Worcestershire sauce
1 teaspoon sugar
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon Tabasco sauce
salt and pepper
3 green onions, (sliced)
white rice for serving

Steps:

Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
Heat 1/4 cup of oil in a Dutch oven over medium-high heat.
Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
Preheat the oven to 350 degrees.
Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.
Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes.
Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves.
Serve with rice and sprinkle with green onions.

Nutrition Facts : Calories 402 kcal, ServingSize 1 serving