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!

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