sauce piquante au poulet

How To Make sauce piquante au poulet

• 
  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!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card