Chicken Sauce Piquante

2 Choices   Dan's Chicken Sauce Piquante Main Dishes & Casseroles Add to Recipe Box Viewed 27139 times Rate It! Submitted by Angela Propst in memory of my Dad, Dan Robicheaux on Sunday, April 03, 2005 MacGourmet users, drag image to your MacGourmet recipe box.

Makes: 8 servings Prep Time: 20 minutes Cook Time: 2 hours, 30 minutes Ready In: 2 hours, 50 minutes While I was growing up my dad, Dan Robicheaux (deceased), made this "sauce" when we'd camp, cooking over a campstove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe Ingredients 2 whole hens, cut up and excess fat removed 1/2 pound chicken liver optional 1 cup oil 1 cup onion chopped 1 bell pepper chopped 1 cup flour 1 can 15 oz tomato sauce 1 can Rotel tomatoes w/chilies 1 bay leaf 2 cloves mashed garlic 2 quarts water Tony Chachere seasoning to taste 1 bunch green onions chopped 2 - 8 ounce jars mushrooms 1 cup wine red or blush Directions Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (magnalite or black iron). Remove chicken from pan. Cook onion, onion tops, green pepper until golden brown in remaining oil. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed Rotel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients. Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice, green salad and garlic French bread. Chicken Sauce Piquante | Spicy Chicken Dinner with Rotel Tomatoes, Onions, Bell Peppers and Mushrooms Ingredients 1 four to five pound chicken, cut into pieces 1 cup oil 1 cup all-purpose flour 16 oz. tomato juice 10 oz. can Rotel tomatoes 2 cups onions, chopped 1 cup celery, chopped 1/2 cup bell pepper, chopped 1 four ounce can mushrooms 5 cups water 1/2 cup green onions, chopped 1/4 cup parsley, chopped Salt, red pepper, black pepper to taste Instructions Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8.