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
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
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1383g) | ||
| Recipe Makes: 30 | ||
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| Calories: 1123 | ||
| Calories from Fat: 532 (47%) | ||
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| Amt Per Serving | % DV | |
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| 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 % | |
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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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