Chicken Sauce Piquant

This recipe is one of Justin Wilson's most perfected. I've chopped down the original to a more manageable proportion. Justin's original recipe follows my revision for size, roux preparation and directions.

Chicken Sauce Piquant (revised)

3/4 cup peanut oil (for roux)
3/4 cup flour
3/4 - 1 cup onion, chopped
2 Tbl bell pepper, chopped
1/3 cup green onions, chopped
2 Tbl celery, chopped
1/3 cup parsley, chopped
1 clove garlic, chopped
2 Tbl bacon drippings for browning chicken
2 1/2 lbs chicken pieces, cut from roasters
2 oz mushrooms, sliced
2 cups tomato sauce
1 cup chablis wine
3-4 oz stuffed olives
3/4 Tbl Lea & Perrins worcestershire sauce
1 Tbl Louisiana hot sauce
1/8 Tsp dried mint, crushed
3/4 Tbl salt or to taste
water, to cover

Method

Carefully, hack the chicken into 2 inch chunks with a cleaver (or a heavy knife).

Sift the flour into a bowl (or transfer the flour to a bowl, smoothing out all lumps with a knife). In a Dutch oven (over medium-high heat), pour the oil in. Allow the oil to come up to heat. Carefully sprinkle the flour into the oil, while wisking constantly - from this point on - with a long wire whip. For the roux to acquire a dark chocolate brown color, it will take about 6-8 minutes. Turn the heat to medium-low. Add onion, bell pepper, green onions and celery to the roux. Saute for about 8 minutes or until the mixture is soft. Add parsely and saute for 1 minute.

Dry the chicken pieces off with paper towels. Heat up a large, skillet over a medium flame. Brown the chicken pieces in bacon drippings, then remove the chicken and discard the spent drippings. Deglaze the skillet with wine, then pour the wine into the Dutch Oven.

Break the roux down with cold water and more wine, gradually pouring in the liquids and vigorously wisking until the roux becomes thin. Add garlic, mushrooms, tomato sauce, olives, Worcestershire, hot sauce, mint and the browned chicken pieces to the pan. Adjust seasoning to taste. Verify that the chicken is covered with liquid. If not, add more water. Bring to a boil, then reduce the flame to a slow simmer. Cook for 2 hours. Serve over spaghetti.

note

To me, bacon drippings are not suitable for making a dark roux, as the solids in the drippings have a low flash point, which tend to convey a burnt taste to the dish. I've substituted peanut oil for the bacon drippings.

Chicken Sauce Piquant (original)

2 cups bacon drippings (for roux)
6 cups plain flour
7 cups onion, chopped
1 cup bell pepper, chopped
3 cups green onions, chopped
1 cup celery, chopped
3 cups parsley, chopped
1/4 cup garlic, chopped
bacon drippings, for browning chicken
20 lbs baking hens
water, to cover
1 lb mushrooms, sliced
16 cups tomato sauce
8 cups Chablis wine
1 1/2 pints stuffed olives
6 tbl Lea & Perrins Worcestershire sauce
8 tbl Louisiana hot sauce
1 tsp Dried mint, crushed
6 tbl salt

Method

"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 don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. 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 don't eat."- Justin Wilson