Title: Chicken Sauce Piquant
Categories: Cajun Entree Poultry Ethnic
Yield: 30 Servings
| 2 | c | Bacon drippings (for roux) |
| 7 | c | Onion, chopped |
| 3 | c | Green onions, chopped |
| 3 | c | Parsley, chopped |
| | | Bacon drippins/brown chicken |
| | | Water |
| 16 | c | Tomato sauce |
| 1 1/2 | pt | Stuffed olives |
| 8 | tb | Louisiana hot sauce |
| 6 | tb | Salt |
| 6 | c | Plain flour |
| 1 | c | Bell pepper, chopped |
| 1 | c | Celery, chopped |
| 1/4 | c | Garlic, chopped |
| 20 | lb | Baking hens, (see directions |
| 1 | lb | Mushrooms, sliced |
| 8 | c | Chablis wine |
| 6 | tb | Lea & Perrins |
| 1 | ts | Dried mint, crushed |
The bacon drippings are for browning the chicken. The 20 lbs of chicken
should be cut up in 2-inch-long pieces. Justin likes more wine in this
sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in
the sauce, feel free to drink what the sauce don't take. Make sure you
taste your sauce as you add the wine. Me, I likes it. My wife, she don't.
Make a roux. (see the recipe for Justin Wilson's roux, also posted here).
Add onions, bell pepper, green onions, and celery and saute until onions
are tender and clear. Add parsley and garlic and saute. Brown off chicken
while roux is being made. After onions, etc. are tender, add water to
bring roux to a smooth paste. Add all other ingredients and enough water
to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6
hours. Serve over spaghetti. This is for a party and will serve 20 to 40
people. You can freeze what you don't eat. From Justin Wilson's "Outdoor
Cooking With Inside Help"