Chicken Sauce Piquant
| Yield: | 30 Servings |
| Categories: | Cajun, Main Dishes, Poultry |
| 2 | c | Bacon drippings (for roux) |
| 7 | c | Onion, chopped |
| 3 | c | Green onions, chopped |
| 3 | c | Parsley, chopped |
| Bacon drippins/brown chicken | ||
| Water | ||
| 16 | c | Tomato sauce |
| 1 1/2 | pt | Stuffed olives |
| 8 | tb | Louisiana hot sauce |
| 6 | tb | Salt |
| 6 | c | Plain flour |
| 1 | c | Bell pepper, chopped |
| 1 | c | Celery, chopped |
| 1/4 | c | Garlic, chopped |
| 20 | lb | Baking hens, (see directions |
| 1 | lb | Mushrooms, sliced |
| 8 | c | Chablis wine |
| 6 | tb | Lea & Perrins |
| 1 | ts | Dried mint, crushed |
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