CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CHICKEN PICCATA
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn't hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch - pasta, polenta, rice or white beans - for sopping up the sauce, and a green vegetable.
Provided by Ali Slagle
Categories dinner, easy, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN BREASTS PIQUANT
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
- Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
- Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
- Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN SAUCE PIQUANT (SLOW COOKER)
Inspired for Joe Simmers, Creole Slow Cooking (NOTE: you can add about 1/2 teaspoon sugar when adding the tomatoes to sweeten the sauce.)
Provided by gailanng
Categories Chicken Thigh & Leg
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside.
- In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes.
- Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.
Nutrition Facts : Calories 441.1, Fat 21.2, SaturatedFat 4, Cholesterol 188.9, Sodium 605, Carbohydrate 14.2, Fiber 2.8, Sugar 5.1, Protein 46.9
CHICKEN SAUCE PIQUANT
Number Of Ingredients 1
Steps:
- 1. In a large bowl, whisk together salt, black pepper, white pepper, cayenne, chili powder and paprika. Add chicken and toss to coat. Add flour and toss to coat.
CHICKEN SAUCE PIQUANT
Make and share this Chicken Sauce Piquant recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine all ingredients for spice mix and toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands.
- In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour.
- Pan fry the chicken over medium heat. Don't crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches.
- Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce.
- Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.
Nutrition Facts : Calories 784, Fat 54.9, SaturatedFat 11.3, Cholesterol 126.8, Sodium 2276.6, Carbohydrate 33.6, Fiber 4, Sugar 7.7, Protein 39.2
LOUISIANA CHICKEN SAUCE PIQUANT
This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!
Provided by Sherrybeth
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 cups of cooking oil hot enough to cook chicken.
- Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
- Remove the chicken from the oil.
- In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
- To the vegetable mixture, add your chicken which has slightly cooled.
- Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
- Serve with rice.
- If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
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CHICKEN SAUCE PIQUANT - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (9)Category Dinner, Main DishCuisine SouthernCalories 402 per serving
- Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
- Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
- Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
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- Place the chicken breasts between 2 pieces of plastic wrap and pound to an even 1/8-inch thickness using a meat pounder.
- In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the olive oil over moderately high heat. Lightly season the chicken with salt and pepper. When the butter stops foaming, add 2 pieces of chicken to the pan and sauté, turning once, until lightly browned and cooked through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the butter in the skillet and sauté the remaining chicken; keep warm. Pour off the fat from the pan.
- Add the wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 3 tablespoons cold butter into pieces and whisk them into the sauce.
- Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle the remaining parsley on the chicken, garnish with the lemon slices and serve.
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