Chicken Sauce Piquant
Yield
30 servingsPrep
20 minCook
6 hrsReady
7 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
bacon drippings
|
*
|
| 6 | cups |
all-purpose flour
|
|
| 7 | cups |
onions
chopped |
|
| 1 | cup |
sweet red bell peppers
chopped |
*
|
| 3 | cups |
scallions, spring or green onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 3 | cups |
parsley leaves
chopped |
|
| ¼ | cup |
garlic
chopped |
|
| 20 | pounds |
baking hens
|
* |
| 1 | x |
water
|
*
|
| 1 | pound |
mushrooms
sliced |
|
| 16 | cups |
tomato sauce
|
|
| 8 | cups |
white wine
chablis |
*
|
| 1 ½ | pints |
olives
stuffed |
*
|
| 6 | tablespoons |
worcestershire sauce
|
*
|
| 8 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
mint leaves
crushed |
*
|
| 6 | tablespoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bacon drippings
|
*
|
| 1.4 | l |
all-purpose flour
|
|
| 1.7 | l |
onions
chopped |
|
| 237 | ml |
sweet red bell peppers
chopped |
*
|
| 7.1E+2 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 7.1E+2 | ml |
parsley leaves
chopped |
|
| 59 | ml |
garlic
chopped |
|
| 9.1 | kg |
baking hens
|
* |
| 1 | x |
water
|
*
|
| 453.6 | g |
mushrooms
sliced |
|
| 3.8 | l |
tomato sauce
|
|
| 1.9 | l |
white wine
chablis |
*
|
| 7.1E+2 | ml |
olives
stuffed |
*
|
| 9E+1 | ml |
worcestershire sauce
|
*
|
| 1.2E+2 | ml |
red hot pepper sauce
|
*
|
| 5 | ml |
mint leaves
crushed |
*
|
| 9E+1 | ml |
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.
