Chicken Sauce Piquante

  • Serves

    serves 6-8

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


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


Step 1

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

Step 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.

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