Creole Chicken Sauce Piquant
Slow braised chicken in spicy, intensely flavorful, Creole tomato sauce.
Equipment
- heavy Dutch oven
- cutting board
- kitchen knife
Ingredients
- 8 chicken thighs
- ¼ cup oil
- 2 tbsp butter
- 4 tbsp flour
- 1 ½ cup onions - finely chopped
- 1 cup celery - finely chopped
- 1 cup bell pepper - finely chopped
- 6 ounce tomato paste
- 1 cup tomatoes
- 4 cup chicken stock
- 4 clove garlic - finely chopped
- 1 lemon - juiced
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 ½ tsp salt
- 1 tsp fresh basil - finely chopped
- ½ tsp thyme - finely chopped
- 1 tsp chili powder
- 4 bay leaves
- 1 tbsp parsley - finely chopped
- 1 cup shallots - finely chopped
Instructions
- In a heavy Dutch oven, brown the chicken in the oil and set aside.8 chicken thighs, 1/4 cup oil
- Pour off about 2 Tablespoons of oil, then add the butter. Add the flour and make a light roux.2 tbsp butter, 4 tbsp flour
- Add the onions, celery, and bell pepper and cook until translucent.1 1/2 cup onions, 1 cup celery, 1 cup bell pepper
- Add the tomato paste and tomatoes, and cook for about five minutes.6 ounce tomato paste, 1 cup tomatoes
- Mix in the chicken stock, then add the garlic, lemon juice, black pepper, cayenne pepper, salt, basil, thyme, chili powder and bay leaves. Simmer for 1/2 hour, then add the chicken, and cook until tender.4 cup chicken stock, 4 clove garlic, 1 lemon, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, 1 tsp fresh basil, 1/2 tsp thyme, 1 tsp chili powder, 4 bay leaves
- Add the parsley and shallots. Remove from the heat, and let rest for 1/2 hour. Serve over white rice.1 tbsp parsley, 1 cup shallots
Nutrition
Calories: 693kcal | Carbohydrates: 46g | Protein: 56g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 237mg | Sodium: 1840mg | Potassium: 1835mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2789IU | Vitamin C: 90mg | Calcium: 116mg | Iron: 6mg
