Sauce Piquante au Poulet

Sheri Raleigh-Yearby


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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30 Min


30 Min


Stove Top


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
bay leaf
2 Tbsp
olive oil, extra virgin
2 Tbsp

Directions Step-By-Step

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.
Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
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.
Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.
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.
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
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!

About this Recipe

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