A friend from Baton Rouge, Louisiana phoned the other day and some how we got on the topic of Cajun/ Cajun inspired food. He gave me his Chicken Sauce Piquant recipe. I have modified it to suit what I was doing so here it is (my version):
1 cut up whole chicken
2 onions – one red. One white
4 red hatch chiles sliced
2 Italian green sweet long peppers sliced
3 stalks of celery diced (like 2/3 cup)
Salt & Pepper
2 Tuscanini Italian Tomato Sauce, Premium Italian Passata, 17 oz (amazing and I hate prepared sauce)
1 small package of andouille sausage sliced into thin rounds (about 8 oz is the package I used)
Wine to deglaze pan after removing chicken to start vegetables
Rice on the side.
Now here are my friend’s recipe notes that I based this off of:
1 chicken cut in pieces
1 medium onion, chopped
2 tablespoons corn starch
4 tablespoons cooking oil
Heavily season chicken with salt, peppers, and garlic powder.
Brown chicken using oil in Dutch oven pot on medium high heat, then remove chicken from pot.
Sauté onions until clear on medium to medium low heat, then add tomato sauce.
On medium low heat, stir onion-tomato sauce gravy for 5 minutes or until sauce turns darker.
Add chicken back to pot stirring gravy and chicken to blend and cover the chicken.
With heat on medium low, cover pot and cook for 40 minutes stirring occasionally.
Mix corn starch with 2 tablespoons of water, then pour into chicken sauce stirring well. Let sauce simmer for 5 minutes.
Serve over rice
I dredged my chicken in flour with Cajun spices and garlic powder before browning, so I omitted corn starch and deglazed the pan before sautéing vegetables. I omitted the Cayenne pepper because I used my own home grown peppers. I will note I caused the smoke detector to go off when I deglazed the pan.
Everything simmered on the stove a good couple of hours (I didn’t time it, sorry). Really good. Spicy but not burn the inside of your mouth out spicy…just good spicy. And the tomato sauce/gravy was a wonderful not too thick but thick enough consistency.