* Exported from MasterCook * Chicken Sauce Piquante Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Creole Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Broiler-fryer chicken,cutup Pepper 2 qt Water 1 lg Green bell pepper -- chopped 2 Bay leaves 3/4 c All-purpose flour 4 cl Garlic -- minced Cayenne pepper -- to taste 1/2 Lemon -- sliced, seeded 1/2 c Dry white wine Cooked rice -- hot Salt Vegetable shortening 2 c Celery -- minced 3 Green onions -- chopped 8 oz Can mushrooms -- undrained 2 lg Onions -- minced 6 oz Can tomato paste 12 lg Green olives (optional) 1/2 c Fresh parsley -- minced Cooked spaghetti -- hot Season chicken liberally with salt and pepper. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring constantly. Add minced onions and garlic; saute until translucent, stirring constantly. Add tomato paste and cook until thick. 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. Add water is sauce thickens before chicken is done; stir occasionally to keep from sticking. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the more "piquant" the gravy will be), mushrooms, olives, lemon, and parsley. Just before serving, add wine. Serve over spaghetti or hot fluffy rice. - - - - - - - - - - - - - - - - - -