Saturday, September 26, 2009

Spicy Chicken Sauce Piquante' + Tour of the Swamp


Since I am having company for dinner tomorrow, I thought that I would make this fabulous chicken recipe that has become a family favorite, at my house. I am using a whole cut up fryer, but it works just as well with chicken breasts. The zesty flavors in this spicy, succulent dish combine to make this Cajun meal one that your guests will long remember. Oh, cest bon, cher! Bon Appetit! 


Spicy Chicken Sauce Piquante'

1 whole cut up fryer chicken
or 6 chicken breasts
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped onions
1/2 cup each bell peppers and celery, chopped
1 tbs. minced garlic
1 (6 oz.) can tomato sauce
1 (15 oz.) can crushed tomatoes w/ juice
3 cups chicken stock
1/4 cup red wine vinegar
1 tsp. salt
2 tbs.'s Cajun seasoning
Few shakes Tabasco sauce
2 tbs.'s Worcestershire sauce
1/2 cup green onions
1/4 cup fresh parsley

Season chicken thoroughly with Cajun seasoning and sprinkle with Worcestershire sauce. Cover with foil and marinate in fridge, for 1 hour.
In heavy dutch oven, heat oil over medium heat and saute seasoned chicken until golden brown. (about 10 minutes on each side) Remove from oil and set aside.

Add flour to the pot, using a wire whisk, and stir continuously until a medium brown roux is reached. Add tomato sauce, slowly, and continue to stir for 5 minutes, until sauce is a rich reddish brown color. Add a little water, if needed.



Add onions, bell peppers, celery, and garlic and saute and stir for about 3 minutes. Add tomatoes and chicken stock. Stir until well blended and bring to a boil. Reduce heat and add chicken, salt, Tabasco,, and more Cajun seasoning. Cover and simmer for 45 minutes, stirring occasionally.



Add green onions and parsley and simmer for 10 more minutes. Serve over hot cooked rice with a big tossed salad and French bread. Oh cest bon, cher! Le Bon Manger!

******
Thought that ya'll might enjoy a little tour of a Louisiana swamp for dessert!

16 comments:

John said...

I'm going to have to get my butt in gear and try one of these recipes. Not sure I can get cajun spices, so it might have a UK seasoning of some kind instead. Glorious Indian Summer weather here all week, and still holding.

Angie Ledbetter said...

A Cajun favorite! Love the new header photo. Is that from your camera? Have a great Sunday, sha t bebe.

Kat said...

I loved the trip down the swamp. Big gator! The spiced chicken sounds wonderful.

Marguerite said...

John- I will post a Cajun seasoning recipe, soon, and then you can make your own. Glad your weather is so nice!

Angie- Thanks, yes it was taken at Lake Martin. Hope you have a great Sunday, too, cher!

Kat- Merci, it is a good spicy dish. So glad you enjoyed the swamp tour!

Joanne said...

Love chicken dinners. Your company's in for a treat, most definitely. Enjoy!

Elizabeth Bradley said...

Love the recipe, and enjoyed the swamp tour. I've never been to a swamp so it's my first time.

Marguerite said...

Joanne- Thank you kindly for the sweet compliment, cher! We all ate a little too much, but went to Whiskey River, later and danced it off! :)

Elizabeth- So glad you that you liked the recipe. Sometimes I add a few jalapenos for extra heat! So happy that you enjoyed the swamp, cher! It really is a beautiful place.

Katherine Aucoin said...

I know that is some great tasting chicken! My family would devour this!

Midlife Jobhunter said...

Loved the food! Loved the boat ride and music even more. You certainly make me want to return to your fine state.

Kathryn Magendie said...

OH, looks good! I miss So Louisiana food - notice I most always write "south" louisiana food - teeheehee :) yep, sorry North Louisiana *laughing*

Vagabonde said...

Thanks for commenting on my blog while I was away. Canada was beautiful as usual and we loved the Maritimes. My husband preferred Prince Edward Island but I am not sure which I preferred, Nova Scotia or New Brunswick as we did not see enough of each province. My husband has hospital procedures this and next week and with cleaning up after the flood I won’t do much cooking or write any great post. The suitcases are still packed but the flooded carpet is starting to dry and the musty odor is going away, but not quite. The road was opened today as the creek went down. Your Cajun bread pudding is tempting though and I may try to make it next week-end. The more I read about the Acadiens’ history the more I am angry at both England for what they did and at France for letting it happen.

Marguerite said...

Katherine- Thanks, my fellow Cajun! I consider that quite a compliment, cher! You've been known to cook up some fabulous chicken, too. :)

Midlife- Merci for the sweet comment, cher! Come on down! We've got the big festival coming up in 10 days! You would love it!

Kathryn- Thanks cher! I hear ya on "North La". Like another country. lol Totally different cuisine, for sure. Merci for stopping by!

Vagabonde- You're welcome, mon amis. Glad things are improving and hope that all goes well with your hubby. Yes, it is a sad story about les Acadiens, but that was life in the mid 1700's. We are stronger for it and ended up in a great place! Can't wait to see your pics. Have a good week!

California Girl said...

this sounds killer delicious. I read over the green pepper recipe from today (or yesterday) but I can't eat that much green pepper. urp. now I'm headed toward the next recipe of yours I've missed.

Marguerite said...

Cal. Girl- Merci for the compliment, and for stopping by, cher! You could just make the stuffing, minus the crawfish, of course, and place it in a buttered casserole and bake as directed. Divine, by itself!

Glennis said...

Sounds like your recipe would be a sensation.

shannon pritchett said...

When does the red wine vinegar get added?