Chicken Sauce Piquant

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Chicken Sauce Piquant

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

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

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Nutrition

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Serving Size: 1 Serving (1383g)
Recipe Makes: 30

Calories: 1123
Calories from Fat: 532 (47%)

Amt Per Serving		% DV

	Total Fat 59.1g	79 %
	Saturated Fat 17.5g	87 %
	Monounsaturated Fat 26g
	Polyunsanturated Fat 10.8g
Cholesterol 314.7mg		97 %
Sodium 5256.8mg		181 %
Potassium 4066.9mg		107 %
Total Carbohydrate 76g		22 %
	Dietary Fiber 16.6g	66 %
	Sugars, other 59.4g
Protein 67.3g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1123

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