Chicken Sauce Piquant

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 920 x



  1. The bacon drippings are for browning the chicken
  2. The 20 lbs of chicken should be cut up in 2-inch-long pieces
  3. Justin likes more wine in this sauce than some peoples
  4. 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
  5. Make sure you taste your sauce as you add the wine
  6. Me, I likes it
  7. My wife, she don't
  8. Make a roux
  9. (see the recipe for Justin Wilson's roux, also posted here)
  10. Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear
  11. Add parsley and garlic and saute
  12. Brown off chicken while roux is being made
  13. After onions, etc
  14. are tender, add water to bring roux to a smooth paste
  15. Add all other ingredients and enough water to cover well
  16. Bring to a boil, and then cut heat
  17. Cook for about 4 to 6 hours
  18. Serve over spaghetti
  19. This is for a party and will serve 20 to 40 people
  20. You can freeze what you don't eat

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