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Title: Chicken Sauce Piquant
Categories: Cajun Entree Poultry Ethnic
Yield: 30 Servings

2cBacon drippings (for roux)
7cOnion, chopped
3cGreen onions, chopped
3cParsley, chopped
  Bacon drippins/brown chicken
  Water
16cTomato sauce
1 1/2ptStuffed olives
8tbLouisiana hot sauce
6tbSalt
6cPlain flour
1cBell pepper, chopped
1cCelery, chopped
1/4cGarlic, chopped
20lbBaking hens, (see directions
1lbMushrooms, sliced
8cChablis wine
6tbLea & Perrins
1tsDried 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"

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