Chicken Sauce Piquant

Name: Chicken Sauce Piquant
Yield: Serves 6 to 8
Cuisine: US & Canada, Southern
Ingredients: 1/2 cup, all-purpose flour; 2 pounds, boneless, skinless chicken thighs, trimmed and quartered; 3 1/2 teaspoons, Louisiana seasoning; 5 tablespoons, vegetable oil; 1 , onion, chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 1 , celery rib, chopped; 2 , garlic cloves, minced; 1 (28-ounce) can, crushed tomatoes; 3 cups, chicken broth; 2 slices, bacon; 2 tablespoons, Worcestershire sauce; 1 , bay leaf; 1 teaspoon, Tabasco sauce, plus extra for serving; , Salt and pepper; 4 cups, cooked rice; 4 , scallions, sliced thin

112 comments

Appears in Cook's Country December/January 2018, Cook's Country TV

This homey, spicy Louisiana dish deserves a wider audience.

SERVES6 to 8

TIME1¾ hours

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WHY THIS RECIPE WORKS

If you’re not from Louisiana, you may not know chicken sauce piquant, a dish of chicken braised in a cayenne-spiked, roux-thickened tomato sauce and served over rice. We wanted a version of this homey, spicy dish that was fit to travel to h...

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