Cajun and Creole Recipes
Chicken Sauce Piquant
Ingredients
- 8 chicken parts*
- 2 cans diced tomatoes
- 2 onions, chopped
- 3 stalks celery, chopped
- 1 bell pepper, chopped
- Garlic to taste
- Mushrooms, sliced
- Parsley, chopped
- Bacon
- Salt
- Pepper
- Tabasco sauce
- Chicken broth
Instructions
- Dust chicken with salt, pepper and flour. Brown chicken in vegetable oil. Remove; drain.
- Remove skin from chicken and dispose of oil.
- Fry bacon and reserve grease. Drain bacon.
- Make a brown roux.
- Add chopped vegetables to roux and cook until clear.
- Add tomatoes and broth and cook over medium heat for 5 to 10 minutes.
- Add chicken back to pot. Also return bacon after crumbled and season to taste. Cook until chicken is tender.
- Serve hot over rice or pasta.
Notes
* Any meat may be substituted for chicken.