Ericdc wrote:DComeaux wrote:I'll be leaving for the camp at noon today and hope to get a little work on the camp completed this evening. We'll do this while tending a pot of chicken sauce piquant on an outside burner stove. Of course, we'll have a few refreshments when we're done for the day, which may be sooner than later.
The last day or two has given us a break from the constant down pours we've been having, and it seems we may have slipped into our usual summer pattern. Early morning light shows in the gulf with an occasional pop up shower inland during the day. Those light shows at dawn and dusk, into the evening, light flashes from the diminishing storms along the coast is something I remember watching as a kid, standing barefoot in the yard with a blade of grass in my mouth.
I think I'll start doing this more often, taking the time to slow down and take it all in as I did as a kid.... Life was simple, then.
Care to share sauce piquant recipe?
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I'll try to make it short and sweet, and I'm not going to have exact ingredient amounts.
Season your preferred chicken parts to your liking. We're going to use thighs. I use slap your mama, onion powder, and garlic powder. You can lightly dredge these parts in flower if you'd like, but the paste usually thickens things up well enough. Cut up an onion and bell pepper. The amount here is determined by how much your cooking and the size of the pot. For (6) thighs we'll probably do one big onion and (1) bell pepper. The word "piquant" means sticker or thorn in french. It was used due to the hot, spicy taste of the sauce, like having a thorn in your tongue. You can add jalapenos, cayenne and or rotel tomatoes if you'd like, but I don't.
Put a small amount of oil in your pot, med to high heat and thoroughly brown the chicken. Brown it well, leaving what sticks on the bottom for later. Don't let those grémille's (french for bits) sticking to the bottom burn. add a splash of water as needed. This should get a good "gravy" going.Take the browned chicken from the pot and add in your cut up onions and bell pepper to sweat, add a little water occasionally to deglaze the bottom of the pot. Scrape off all of that goodness that stuck to the bottom and stir it into your wilting mixture. DO NOT BURN THE ONIONS and BELL PEPPER, but make sure they're really soft. Use little splashes of water as necessary. This will take your attention.
Once the mixture is wilted and very soft, pour in a large can of tomato sauce and stir/mix in one can of tomato paste. Once the sauce and paste is well blended, let this sauce cook covered on low heat for at least 30 minutes, stirring occasionally. This can be longer if you have the time. This should reduce and thicken the sauce and you're now ready for the chicken. Add the chicken and cook till done, fall of the bone tender. Pour your sauce over rice and add your favorite side, or sides. We'll do sweet peas today.
Be sure to watch it closely while cooking, adding a little water or chicken stock as needed. This should be a fairly thick sauce.