Jan 17, 2007

Chicken Sauce Piquante

Photo: Melanie Acevedo

SERVES 6 – 8

This classic Acadian dish starts with a one of the staples of Acadian cooking, a lovely, golden-brown roux.

1⁄2 cup vegetable oil
1⁄2 cup flour
1⁄2 cup onion, finely chopped
1⁄2 cup green bell pepper, finely chopped
1⁄2 cup celery, finely chopped
2 tsp. minced garlic
3 lbs. chicken pieces
1-lb. can whole tomatoes, crushed
Pinch of sugar
2 bay leaves
1 tsp. salt
1⁄2 tsp. cayenne
1⁄2 tsp. dried thyme leaves
2 tbsp. parsley, finely chopped
Tabasco

1. Make a roux with the oil and flour. Add onions, peppers, celery, and garlic. Cook over medium heat until tender, about 20 minutes.

2. Add chicken pieces, tomatoes, 1 cup hot water, sugar, bay leaves, salt, cayenne, and thyme. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Adjust seasoning. Stir in parsley. At table, a dash of Tabasco adds bite.