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Sauce Piquant Recipe

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This recipe for Sauce Piquant is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chickens
1/3 cup flour
1 1/2 cup cooking oil
3 large onions chopped
2 cloves of garlic chopped
1/2 cup chopped bell pepper
1/2 cup celery chopped
2-3 bay leaves
1/2 cup fresh parsley chopped
2 small cans tomato sauce
3 tbs Burgundy wine or any dry wine
2 cups chicken stock or broth
Directions:
Directions:
Cut up chicken into pieces. Salt and pepper pieces
and brown in oil, remove and set aside.Drain off almost a cup of oil and add flour to brown in remainder of oil and drippings from meat. Cook roux slowly until brown. Add onions and simmer a short time. Then add all chopped seasonings. Simmer for 30 minutes; add tomato sauce, bay leaves, wine and meat. Add 2 cups chicken stock to the finished sauce and meat and cook 1 hour or until meat is tender. Serve over steamed rice.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Houma Courier 1976

 

 

 

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