Chicken Sauce Piquant Recipe

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Servings: 12



  1. The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pcs. Justin likes more wine in this sauce than some peoples. If you do not wish to use all 8 C. of Chablis in the sauce, feel free to drink what the sauce do not take. Make sure you taste your sauce as you add in the wine. Me, I likes it. My wife, she don'teaspoon Make a roux. (see the recipe for Justin Wilson's roux, also posted here).
  2. Add in onions, bell pepper, green onions, and celery and saute/fry till onions are tender and clear. Add in parsley and garlic and saute/fry. Brown off chicken while roux is being made. After onions, etc. are tender, add in water to bring roux to a smooth paste. Add in all remaining ingredients and sufficient water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hrs. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you do not eat.


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