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Chicken Sauce Piquant

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Prep Time 2 hours
Cook Time 2 hours
Course Main Course
Cuisine Creole
Servings 12

Ingredients
  

  • 1 Chicken Cut Up, or 3-4# of your favorite chicken pieces. you could also do this with rabbit, pheasant, or any small game.
  • Salt & Pepper, to taste or Creole seasoning
  • 1 lb smoked sausage sliced thin on the bias.
  • 1 ¼ cup Flour
  • ½ cup neutral oil I like peanut oil
  • 1 stick butter
  • 1 yellow onion chopped
  • 2 stalks celery chopped
  • 1 large bell pepper chopped
  • 1 bunch green onions chopped with whites and greens separated
  • 4-6 cloves garlic minced
  • 1 medium tomato chopped or one can diced tomatoes (Rotel is good).
  • 12 oz tomato paste 2 small cans
  • 15-16 oz of tomato sauce
  • 32 oz chicken stock (1 quart)
  • 2 Tbsp of Worcestershire Sauce
  • 2 Tbsp Cajun/Creole spice
  • 1 Tbsp dried parsley flakes or ¼ cup of fresh parsley chopped
  • 1-2 Tbsp sugar
  • 3 bay leaves

Taste and add if needed:

  • Salt
  • Garlic Powder
  • Cayenne Pepper or Hot Sauce
  • Some water or beer 1/2 cup at a time if it is too thick.

Instructions
 

  • Chop your veggies ahead of time, so they are ready to add.
  • Place the chicken in a large bowl and season with salt & pepper (or Creole seasoning) and stir through with your hand.
  • Take 1/2 cup of the flour and dust the chicken pieces.
  • Heat a heavy bottom pot over medium heat, and then add the oil.
  • Brown the sausage pieces until they are even. Remove to a bowl.
  • Brown your chicken pieces on both sides (about 5 min each) and then remove to the same bowl.
  • Turn the heat down to medium low; add the butter to your pot and allow to melt.
  • Add the remaining 3/4 cup of flour and stir constantly; cook to a peanut butter color.
  • Add the yellow onion to cool down the roux and sauté until the onion is soft. The roux will also turn darker.
  • Add the celery and green pepper and sauté until soft.
  • Add the garlic and sauté until fragrant.
  • Add the white onions and stir through.
  • Add the tomato paste, and stir through. This will take some time and stirring to break up, and you want the paste to brown a little on the bottom of the pot. You also want to build up some fond (called gradoux in Cajun country) on the bottom of the pot for added flavor.
  • Add the diced tomato and stir through.
  • Add the tomato sauce and stir through.
  • Add 1-2 cups of chicken stock and stir through, working to deglaze the bottom of the pot.
  • Simmer for a while, and then add the other 1-2 cups of chicken stock to get to the desired consistency and simmer some more.
  • Add the Worcestershire sauce and seasonings and stir through.
  • Add the chicken and sausage (and any juices) to the pot and stir through, then make sure the chicken is submerged.
  • Simmer, covered, for at least 2 hours, stirring every 15-30 minutes to make sure nothing is sticking to the bottom.
  • When done, the chicken should be falling off the bone tender; cook a little longer if needed.
  • Taste the sauce and make adjustments as needed.
  • If the sauce is too thick, add some beer (or water) to thin it out a little, adding 1/2 cup at a time.
  • Serve over rice, and garnish with the onion greens and/or parsley.
  • Good side dishes include pickles, potato salad, or jalapeno corn.
  • I made this the day before, and then reheated it for an hour and a half while I made rice and sides. The chicken was so tender it literally fell of the bone in the pot.