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Chicken Sauce Piquant
Ingredients:


 
Recipe Info
Rating: 0
Contributor: admin

 

Directions:

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. 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, bellpepper, 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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