Sauce Piquante au Poulet

Sheri Raleigh-Yearby

By
@ChefSheShe

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.


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Rating:
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Comments:
Serves:
6-8
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

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1Heat 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.

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2Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.

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3On 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.

4Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.

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5Now 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.

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6Add 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

7Note: 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!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tag: Heirloom