Chicken Sauce Piquant


  • 2  Chicken Breast, With Bone & Skin
  • 4  Chicken Breast, With Bone & Skin
  • Salt, Red Cayenne Pepper, Granulated Garlic to Taste
  • 3/4  C. Vegetable Oil
  • 1/2  C. All Purpose Flour
  • 1   Medium Onion, Diced
  • 3   Stalks of Celery, Diced
  • 1   Green Bell Pepper, Diced
  • 5   Plum or Roma Tomatoes, Diced
  • 1   14 Oz. Can Diced Tomatoes
  • 5   C. Chicken Broth
  • 4   Dashes of Hot Sauce
  • 1/3 C. Chopped Green Onions
  • 1/3 C. Chopped Parsley


  1. Cut each chicken breast into two pieces. Season all chicken pieces well with salt, red cayenne pepper, and granulated garlic.
  2. In a non-stick skillet, heat ¼ cup oil over medium-high heat.
  3. Add chicken pieces in a single layer and brown pieces well.
  4. Cook chicken in 2 batches, if necessary, as to not overcrowd the skillet.
  5. When browned, transfer chicken to a plate.
  6. Heat ½ cup oil in a large Dutch oven over a medium-high heat.
  7. Gradually add ½ cup of flour and blend to make a roux.
  8. Stir constantly and cook roux until it has reached the color of peanut butter.
  9. Add onions, celery, and green bell peppers and cook for 5 minutes more.         
  10. Add chicken pieces, tomatoes, broth and hot sauce to the roux mixture.
  11. Simmer over low heat for 45 minutes, stirring occasionally until thickened to a light gravy and the chicken pieces are tender.
  12. Taste and adjust seasonings. As the name implies, the sauce should be spicy.
  13. Add chopped parsley and green onions.
  14. Serve over cooked white rice.

Adapted by  Debra Taghehchian based on a recipe found in Real Cajun p. 123