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Donald Link's Chicken Sauce Piquant - (Photos)
Posted on 11/5/17 at 12:07 pm
Posted on 11/5/17 at 12:07 pm
Broke out the Real Cajun cookbook yesterday to make some chicken sauce piquant. I've expressed my love on here for this cookbook several times already. Really good recipes.
Chicken coated in the flour, ready to go in the frying pan.
In the frying pan it goes.
Next step was to make a roux with the remaining oil and flour. I kinda got too occupied with making the roux and forgot to take a picture. Looking back I really wish I would have made it darker. Still turned out pretty good.
Poblano, celery, onion, and garlic ready to go in the roux.
Simmering
Ready to eat
Chicken coated in the flour, ready to go in the frying pan.
In the frying pan it goes.
Next step was to make a roux with the remaining oil and flour. I kinda got too occupied with making the roux and forgot to take a picture. Looking back I really wish I would have made it darker. Still turned out pretty good.
Poblano, celery, onion, and garlic ready to go in the roux.
Simmering
Ready to eat
This post was edited on 5/10/18 at 7:28 am
12
Posted on 11/5/17 at 12:20 pm to Hat Tricks
Nice!
Posted on 11/5/17 at 12:58 pm to Hat Tricks
I love a good sauce picaunte, chicken, deer, turtle, rabbit, shrimp... it really doesnt matter to me. The old men around here put olives in it.
Posted on 11/5/17 at 1:06 pm to Hat Tricks
Is sauce piquant the same thing as etouffee? Could this be called chicken etouffee?
Posted on 11/5/17 at 1:11 pm to Hat Tricks
You use dark or white meat?
Posted on 11/5/17 at 1:12 pm to StringedInstruments
quote:
Is sauce piquant the same thing as etouffee? Could this be called chicken etouffee
Good question. I really don't know the answer.
This post was edited on 11/5/17 at 1:13 pm
Posted on 11/5/17 at 1:12 pm to thegreatboudini
quote:
You use dark or white meat?
Both. Cut up a whole chicken.
Posted on 11/5/17 at 1:28 pm to StringedInstruments
I think sauce picante has a good bit of tomato in it where etoufee doesn't have any or as much.
I made this a while back (exact recipe) and as the recipe is written it packs a nice kick in the spice department. My 10 year old begs me to make it all the time. Been trying different recipes. This was the first one I started. Wish I had darkened mine up also. I'll have to do it again soon.
The recipe calls for you to essentially cube an entire chicken so it's dark and white meat. I just bought some skineleas boneless breasts and deboned thighs cause I ain't got time for carving up an entire chicken.
I made this a while back (exact recipe) and as the recipe is written it packs a nice kick in the spice department. My 10 year old begs me to make it all the time. Been trying different recipes. This was the first one I started. Wish I had darkened mine up also. I'll have to do it again soon.
The recipe calls for you to essentially cube an entire chicken so it's dark and white meat. I just bought some skineleas boneless breasts and deboned thighs cause I ain't got time for carving up an entire chicken.
Posted on 11/5/17 at 2:16 pm to CHEDBALLZ
Sliced olives are an excellent addition to a sauce piquant.
Posted on 11/5/17 at 2:47 pm to StringedInstruments
quote:
Is sauce piquant the same thing as etouffee? Could this be called chicken etouffee?
No, no, no,!
Etouffee does not/should no have roux.
Etouffee does not/should not have tomatoes.
In its truest form, etouffee is trinity, butter, crawfish fat, and tails. If there is roux, it is a bisque or stew. If there is tomato it is creole.
Posted on 11/5/17 at 2:53 pm to rmc
quote:
The recipe calls for you to essentially cube an entire chicken so it's dark and white meat. I just bought some skineleas boneless breasts and deboned thighs cause I ain't got time for carving up an entire chicken.
Except you lose all the essential flavor that come out of the bones. When I make chicken & sausage gumbo, I go through the trouble of using a whole chicken to make stock, then debone the chicken by hand while the roux and stock "marry", then return the chicken meat to the pot when I add the okra.
Never leave out the bone!
This post was edited on 11/5/17 at 2:55 pm
Posted on 11/5/17 at 2:58 pm to Hat Tricks
I find his recipes to be way overboard on the poblano. Maybe those peppers are just spicier in Texas?
Posted on 11/5/17 at 3:09 pm to HurricaneDunc
I've never seen a sauce piquant that doesn't include Rotel!
Posted on 11/5/17 at 3:47 pm to Hat Tricks
Looks good. I can't believe you didn't send me some of that.
Posted on 11/5/17 at 3:52 pm to Hat Tricks
That looks awesome, IWEI.
Now tell me about your Red Beans and rice.
Now tell me about your Red Beans and rice.
Posted on 11/5/17 at 4:58 pm to StringedInstruments
"Piquant" requires heat from chili peppers...there's poblano is this recipe you could also use any medium hot pepper... many people use rotel which also gives you the tomato
Posted on 11/6/17 at 10:37 am to MeridianDog
quote:
Looks good. I can't believe you didn't send me some of that.
I'll gladly make an exchange for some of the good looking food you always post.
Posted on 5/1/18 at 3:38 pm to cgrand
quote:
Piquant" requires heat from chili peppers...there's poblano is this recipe you could also use any medium hot pepper... many people use rotel which also gives you the tomato
Making a frog leg sauce picante. Should I go with Pablano or hot rotel?
Does bay leaves really make a difference?
This post was edited on 5/1/18 at 3:40 pm
Posted on 5/1/18 at 4:01 pm to CP3LSU25
I normally add a little bit of sugar or lemon juice to the sauce picante also.
This post was edited on 5/1/18 at 4:02 pm
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