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Ralph’s

Chicken Sauce Piquant

Ingredients

2 whole hens cut up 1 cup vegetable oil
1 cup onion chopped 1 bay leaf
1 bell pepper chopped 1 cup flour
(1) 15 oz can tomato sauce (1) 12 oz can Rotel tomatoes with chilies
2 cloves mashed garlic 2 quarts chicken stock
Cajun seasoning to taste 1 bunch green onions (chopped)
(2) 8 oz jars mushrooms

Lagniappe

Cut the chickens into bite size pieces, remove any fat and brown lightly in
the oil. Remove from the pot and set aside

Cook the onion, onion tops and green bell peppers until golden brown in the
oil. Remove and set aside with the chicken

Add the flour and cook till the roux becomes brown

Add the tomato sauce, mashed Rotel tomatoes, Bay Leaf, Garlic, cooked
vegetables, chicken and the seasoning along with the mushrooms and wine to
the roux

Slowly add the two quarts of water dissolving the flour mixture to the desired
consistency (thick not runny)

Bring to a boil, lower the heat and simmer two hours or more.

(If you can’t find Rotel tomatoes with chilies, just add 4 chopped Jalapenos)

Serve over rice or pasta.

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