Chicken sauce piquante - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | 3 to 4-lb chicken cut into 8 pieces | |
| 2 | tablespoons | All-purpose flour |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped fresh parsley leaves |
| 1 | can | (15-oz) tomato sauce |
| 1 | pounds | Fresh tomatoes, peeled and cut into 1/2 inch chunks |
| ¼ | teaspoon | Salt |
| ¼ | To 1/2 t ground red pepper | |
| 3 | cups | Hot, cooked white rice |
Directions
1. In 5-quart Dutch oven or heavy 4 quart saucepan, heat oil over medium heat. Add chicken and brown on all sides. Remove chicken to a plate.
2. Add flour to oil left in Dutch oven. Cook, stirring with wire whisk until flour browns to make medium-brown roux; add onion, celery, and parsley. Cook until vegetables are wilted.
3. Add the tomato sauce and fresh tomatoes; add salt and red pepper to taste. Return chicken to Dutch oven. Cover and cook over medium heat until chicken is very tender-about 1 flour. Serve immediately over rice.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary