Chicken Sauce Piquant

7 hours Prep: 20 minutes Cook: 6 hours

167 calories per serving view nutrition facts

30 servings suggest servings

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Ingredients

2	cups	bacon drippings
6	cups	flour, all-purpose
7	cups	onion	chopped
1	cup	sweet bell pepper	chopped
3	cups	scallions, spring or green onions	chopped
1	cup	celery	chopped
3	cups	parsley leaves	chopped
1/4	cup	garlic	chopped
20	pounds	baking hens
1	x	water
1	pound	mushrooms	sliced
16	cups	tomato sauce
8	cups	white wine	chablis
1 1/2	pints	olives	stuffed
6	tablespoons	lea and perrins
8	tablespoons	red hot pepper sauce (eg. Tabasco)
1	teaspoon	mint	crushed
6	tablespoons	salt

Directions

The bacon drippings are for browning the chicken.

The 20 lbs of chicken should be cut up in 2-inch-long pieces.

Justin likes more wine in this sauce than some peoples.

If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take.

Make sure you taste your sauce as you add the wine.

Make a roux.

Add onions, bell pepper, green onions, and celery and sauté until onions are tender and clear.

Add parsley and garlic and sauté.

Brown off chicken while roux is being made.

After onions, etc. are tender, add water to bring roux to a smooth paste.

Add all other ingredients and enough water to cover well.

Bring to a boil, and then cut heat.

Cook for about 4 to 6 hours.

Serve over spaghetti.

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Nutrition Facts

Serving Size 232g

Amount per Serving

Calories 167 5% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1421mg	59%
Total Carbohydrate 34.0g	11%
Dietary Fiber 4.0g	16%
Sugars 8.0g
Protein 6.0g	11%

Vitamin A	22%		Vitamin C	51%
Calcium	5%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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