Best 2 Chicken Sauce Piquante Recipes
Feast your taste buds on a culinary journey with Chicken Sauce Piquante, a tantalizing dish that dances on your palate with vibrant flavors and aromas. This classic French recipe, also known as Chicken Chasseur, transports you to the heart of a Parisian bistro with its succulent chicken pieces enveloped in a rich, savory sauce. The symphony of flavors begins with perfectly seared chicken breasts or thighs, browned to perfection and infused with an irresistible crust. Nestled within a velvety sauce composed of fresh tomatoes, aromatic shallots and garlic, the chicken takes center stage, basking in the spotlight of its supporting cast of ingredients. Mushrooms add an earthy depth, while a touch of brandy and white wine deglaze the pan, releasing a symphony of aromas that will awaken your senses. As the sauce simmers, a melange of herbs and spices, including thyme, bay leaf and a hint of cayenne, work their magic, creating a harmonious balance of flavors that will leave you craving more. Prepare to embark on a culinary adventure with Chicken Sauce Piquante, a dish that promises to tantalize your taste buds and leave you longing for seconds.
**Additional Recipes Included:**
* **Easy Chicken Sauce Piquante:** A simplified version of the classic recipe, perfect for busy weeknights, utilizes canned tomatoes and pre-sliced mushrooms to streamline the cooking process without compromising on taste.
* **Chicken Sauce Piquante with Vegetables:** For a healthier take on the dish, this recipe incorporates an array of colorful vegetables, such as bell peppers, zucchini, and carrots, adding a vibrant pop of color and a boost of nutrients to the traditional sauce.
* **Creamy Chicken Sauce Piquante:** Indulge in a decadent twist on the classic recipe with this creamy variation. A luscious blend of heavy cream and cream cheese is incorporated into the sauce, resulting in a velvety, rich texture that will send your taste buds into overdrive.
* **Chicken Sauce Piquante with Roasted Potatoes:** Elevate your meal with this delightful pairing of tender chicken bathed in the flavorful sauce, served alongside perfectly roasted potatoes. The combination of crispy potatoes and the savory sauce creates a harmonious symphony of textures and flavors.
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Tips:
- For the best result, use free-range or organic chicken. - Use fresh, ripe tomatoes for the sauce. You can also use canned tomatoes, but make sure they are of good quality. - Sauté the vegetables (onions, bell peppers, and garlic) until they are soft and caramelized. This will add depth of flavor to the sauce. - Use a good quality chicken stock. You can make your own stock, or use a store-bought brand. - Simmer the sauce for at least 30 minutes, or longer for a richer flavor. - Season the sauce to taste with salt, pepper, and cayenne pepper. - Serve the sauce over chicken, rice, pasta, or vegetables.Conclusion:
Chicken Sauce Piquante is a delicious and versatile dish that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and vibrant colors, Chicken Sauce Piquante is sure to be a hit at your next gathering. So next time you're looking for a quick and easy weeknight meal, give Chicken Sauce Piquante a try!
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