Chicken Sauce Piquant is a dish with Cajun inspired flavours. The aromas of the spices is a great boost to my springtime kitchen in Montreal. I love this dish and so does my daughter. My interest is the Sauce Piquant or “Spicy Sauce” my daughter in addition to the sauce enjoys any chicken dish where the chicken does not look like chicken.
Like many people, I need to be careful with my sodium consumption. This inevitably means my meals include a lot of poultry. The chicken breast is the healthier option but buying the whole chicken allows me to vary the menu quite a bit. This is a recipe for the chicken thighs. I collect many chicken thighs from breaking down all those whole chickens I buy. Because I like this style of dish I make it a habit to quarter and debone the chicken thighs before freezing. Also, I make the Louisiana Seasoning in advance to make preparations a little quicker. This recipe includes almost a cup of the seasoning in the directions. You only need 3 1/2 teaspoons but it is quite hard to ratio that amount correctly.
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Ingredients
Chicken Piquant
- 1 1/2 cups all-purpose flour
- 1 kg boneless, skinless chicken thighs, trimmed and quartered
- 3 1/2 teaspoons Louisiana Seasoning divided
- 1/4 cup vegetable oil plus a tablespoon
- 1 onion chop
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 celery rib, chopped
- 2 garlic cloves
- 1 large can of crushed tomatoes 796 ml
- 2 cups of chicken broth
- 1 cup of water
- 2 slices of bacon
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 teaspoon Tabasco sauce
- Salt and pepper to taste
- 4 cups of cooked rice
- 4 green onions thinly sliced
Louisiana Seasoning
- 5 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon celery salt
- 1 tablespoon table salt
- 1 tablespoon pepper
Directions
- Preheat oven to 350f.
- Put pieces of quarters chicken thighs in bowl. Toss with 3 teaspoon of Louisiana sauce. Continue to toss the flour.
- Heat the oil in a large oven ready pot or dutch oven on medium-high heat. Shake off the excess flour on the chicken pieces and add them to the pot. Don’t crowd the pot and let the oil brown the chicken about 4 minutes a side. Reserve the cooked chicken pieces on a plate. Continue browning the remaining chicken to it is all done and reserved and removed from the pot. Keep the remaining flour we will add it later.
- Add a tablespoon of oil followed by onion, bell pepper, celery, garlic, 1/2 tablespoon of Louisiana seasoning and the remaining flour. Cook the vegetables until they are softened. It should take about 5 minutes.
- Stir in the tomatoes, broth, cup of water, bacon, Worcestershire and bay leaf. Mix and scape the bottom of the pan with a spoon to loosen any brown bit stuck to the bottom of the pot. Add the chicken back to the pot with any juices. Bring the pot to a simmer. Transfer to the oven covered and let it cook for 45 minutes.
- Chop the green onions. They will be a garnish.
- Remove the pot from the oven. Remove the bay leaf and bacon. Season the pot with tabasco sauce and salt and pepper to taste.
- Plate the chicken on a bed of cooked rice and garnish with green onions.