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  • Chicken Sauce Piquant

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    Chicken Sauce Piquant
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Bacon drippings (for roux)
    • 6 c. Plain flour
    • 7 c. Onion, minced
    • 1 c. Bell pepper, minced
    • 3 c. Green onions, minced
    • 1 c. Celery, minced
    • 3 c. Parsley, minced
    • 1/4 c. Garlic, minced
    • 1 x Bacon drippins/brown chicken
    • 20 lb Baking hens, (see directions
    • 1 x Water
    • 1 lb Mushrooms, sliced
    • 16 c. Tomato sauce
    • 8 c. Chablis wine
    • 1 1/2 pt Stuffed olives
    • 6 Tbsp. Lea & Perrins
    • 8 Tbsp. Louisiana warm sauce
    • 1 tsp Dry mint, crushed
    • 6 Tbsp. Salt

    Directions

    1. The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pcs. Justin likes more wine in this sauce than some peoples. If you do not wish to use all 8 C. of Chablis in the sauce, feel free to drink what the sauce do not take. Make sure you taste your sauce as you add in the wine. Me, I likes it. My wife, she don'teaspoon Make a roux. (see the recipe for Justin Wilson's roux, also posted here).
    2. Add in onions, bell pepper, green onions, and celery and saute/fry till onions are tender and clear. Add in parsley and garlic and saute/fry. Brown off chicken while roux is being made. After onions, etc. are tender, add in water to bring roux to a smooth paste. Add in all remaining ingredients and sufficient water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hrs. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you do not eat.

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