Chicken Sauce Piquantepoultry 1 each broilerr-fryer chicken,cutup 1 single pepper 2 quart water 1 each green bell pepper,lg,chopped 2 each bay leaves 3/4 cup flour,all-purpose 4 each garlic cloves,minced 1 single cayenne pepper to taste 1/2 each lemon,sliced/seeded 1/2 cup white wine,dry 1 single rice,hot cooked 1 single salt 1 single vegetable shortening 2 cup celery,minced 3 each green onions,chopped 1 can mushrooms,undrained(8oz) 2 each onions,large,minced 1 can tomato paste(6oz) 12 each green olives,large(opt) 1/2 cup parsley,fresh,minced 1 single spaghetti,hot cooked 1. Season chicken liberally with salt and pepper. 2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. 3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. 4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring constantly. 5. Add minced onions and garlic; saute until translucent, stirring constantly. 6. Add tomato paste and cook until thick. 7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick. 8. Add water is sauce thickens before chicken is done; stir occasionally to keep from sticking. 9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the more "piquant" the gravy will be), mushrooms, olives, lemon and parsley. 10. Just before serving, add wine. 11. Serve over spaghetti or hot fluffy rice. |
