Chicken Sauce Piquante


Sauce piquante is a cooking method used mainly for meat and seafood. With a roux base, trinity, and tomatoes, this tender chicken dish is layered with flavor.

Chicken Sauce Piquante
Serves: 6-8 servings
  • 5 teaspoons Cajun Seasoning, divided
  • ½ teaspoon kosher salt
  • 1 (5-pound) whole chicken, giblets discarded, cut into 8 pieces and skinned
  • 2 tablespoons olive oil
  • ½ cup chopped tasso ham or thick-cut bacon
  • 1½ cups chopped sweet onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic, smashed
  • 1 (8-ounce) can tomato sauce
  • 1 cup diced baby portobello mushrooms
  • ⅓ cup low-sodium beef broth
  • ⅓ cup heavy whipping cream
  • 2 cups water
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • Hot cooked rice, to serve
  • Garnish: chopped green onion, chopped fresh parsley
  1. Sprinkle 2 teaspoons Cajun Seasoning and salt all over chicken pieces.
  2. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add tasso; cook until browned, about 8 minutes. Remove tasso using a slotted spoon, and let drain on paper towels. Add chicken to pot; cook until browned on all sides, about 10 minutes. Remove chicken from pot.
  3. Add onion, bell pepper, celery, and garlic to pot. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Reduce heat to medium, and stir in tomato sauce; cook, stirring occasionally, for 5 minutes. Stir in mushrooms, broth, cream, and remaining 3 teaspoons Cajun Seasoning; cook, stirring occasionally, for 5 minutes. Return chicken and tasso to pot, and stir in 2 cups water. Cover and cook, stirring occasionally, until chicken is tender, about 1 hour.
  4. Reduce heat to medium-low, and stir in green onion and parsley; cook, uncovered, for 10 minutes. Serve with rice. Garnish with green onion and parsley, if desired.