Louisiana Chicken Sauce Piquant скачать в хорошем качестве

Louisiana Chicken Sauce Piquant

Chicken pieces, onions, bell peppers simmered in slight dark roux-based tomato sauce. Packed full of flavor. In large heavy pot, melt a couple of tablespoons of butter. Add One (1) very large, diced onion and Two (2) diced bell peppers. Cook until well softened and onions light golden. While vegetables are sautéing season eight to twelve pieces of chicken. Use bone in or boneless cuts. (I prefer bone it, adds more flavor) (thighs, split breasts, drums, wings) with salted Cajun/Creole seasoning, garlic power, onion powder and cayenne pepper. Set aside. Once vegetables are soft and slight brown, place the chicken in the pot and toss with the vegetables. Cook over medium high heat until some sticking starts happening on the bottom of the pot. Scrape bottom of pot and toss the chicken and vegetables. Add about 1/2 cup unsalted chicken broth/stock. Scrape bottom of pot. Allow to cook ten to fifteen minutes medium to medium high heat, scratching the pot and tossing a few times until the chicken has released its juices and the fats start rendering. Once the added stock has evaporated. The vegetables, the gelatin, fats and juices of the chicken will form almost a paste at the bottom of the pot. Pour in more unsalted broth to just about cover the chicken pieces. Add a huge heaping tablespoon of dark roux and work into the broth. Scrape bottom of pot well. Add about 1/4 cup dry white wine. Allow to simmer 15 to 20 minutes to allow roux to incorporate well with the stock. Add four (4) ounces of tomato paste and mix into the stock. Scratch bottom of the pot well. Cover and lightly simmer 20 minutes to one-hour until the chicken is very tender and almost falling apart. If sauce looks to thin, simmer with lid off to thicken. Once chicken is very tender. Taste and add salt, Cajun/creole seasoning, cayenne, garlic powder to taste. Add a little Worcestershire sauce if desired. Served with rice so you want to over season to make up for the bland rice. Serve over rice and top with some chopped green onion.