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Sauce Piquant Recipe

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This recipe for Sauce Piquant, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chickens
1/3 cup flour
1 1/2 cup cooking oil
3 large onions chopped
2 cloves of garlic chopped
1/2 cup chopped bell pepper
1/2 cup celery chopped
2-3 bay leaves
1/2 cup fresh parsley chopped
2 small cans tomato sauce
3 tbs Burgundy wine or any dry wine
2 cups chicken stock or broth

Directions:
Directions:
Cut up chicken into pieces. Salt and pepper pieces
and brown in oil, remove and set aside.Drain off almost a cup of oil and add flour to brown in remainder of oil and drippings from meat. Cook roux slowly until brown. Add onions and simmer a short time. Then add all chopped seasonings. Simmer for 30 minutes; add tomato sauce, bay leaves, wine and meat. Add 2 cups chicken stock to the finished sauce and meat and cook 1 hour or until meat is tender. Serve over steamed rice.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Houma Courier 1976

 

 

 

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