sauce piquante au poulet

Name: Sauce Piquante au Poulet
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 3 large chicken breast halves, skinless and boneless; 3 medium chicken thighs, skinless and boneless; 1 cup(s) onion, chopped; 1/2 cup(s) celery, chopped; 1/2 cup(s) bell pepper, chopped; 4 tablespoon(s) garlic, minced; 1 quart(s) chicken stock, no salt; 1/2 cup(s) roux, blonde; 16 ounce(s) tomatoes, canned, petite diced; 6 ounce(s) tomato paste; 1/2 cup(s) green onions, sliced; 1/4 cup(s) fresh parsley, chopped; 1 teaspoon(s) cayenne pepper; 2 tablespoon(s) worcestershire sauce; - salt and pepper; 1 - bay leaf; 2 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) butter

14 Pinches 6 Photos

Sheri Raleigh-Yearby

Waco, TX

Updated on Oct 3, 2015

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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Southwest Louisiana Sauce Piquante au Poulet

prep time 30 Min

cook time 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

How To Make sauce piquante au poulet

Step 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.

Step 2

Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
Step 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.
Step 4

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