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
- Sprinkle 2 teaspoons Cajun Seasoning and salt all over chicken pieces.
- 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.
- 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.
- 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.