Chicken Sauce Piquant

30 Servings

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Chicken Sauce Piquant Ingredients

2 c Bacon drippings (for roux)	6 c Plain flour
7 c Onion, chopped	1 c Bell pepper, chopped
3 c Green onions, chopped	1 c Celery, chopped
3 c Parsley, chopped	1/4 c Garlic, chopped
Bacon drippins/brown chicken	20 lb Baking hens, (see directions
Water	1 lb Mushrooms, sliced
16 c Tomato sauce	8 c Chablis wine
1 1/2 pt Stuffed olives	6 tb Lea & Perrins
8 tb Louisiana hot sauce	1 ts Dried mint, crushed
6 tb Salt

Instructions for Chicken Sauce Piquant

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you dont wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce dont take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she dont. Make a roux. (see the recipe for Justin Wilsons roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. 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. This is for a party and will serve 20 to 40 people. You can freeze what you dont eat. From Justin Wilsons "Outdoor Cooking With Inside Help" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

Main Ingredient: ChickenCuisine: Cajun