CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SAUCE PIQUANTE AU POULET
This traditional dish needs a lot of TLC. Cooks who need to save time may want to use the slow cooker method. You won't achieve the layers of flavor but you will still have a robust tasting dish.
Provided by Sheri Raleigh-Yearby
Categories Chicken
Time 1h
Number Of Ingredients 18
Steps:
- 1. Heat lightly salted water in a cast iron skillet or Dutch oven. Boil chicken thighs and breasts until cook. Lower heat and simmer for 30 min.
- 2. Remove from heat, drain stock and reserve for later. Rough chop or pull cooked chicken into 2-3 inch pieces.
- 3. On medium heat add olive oil to Dutch oven. Pan sear chicken and remove. Add 2 T. butter and sauté onions, celery and green onions (Trinity) until onions are clear.
- 4. Add prepared blonde roux until it begins to soften. Slowly add 1 cup of the chicken stock. Stir until well blended.
- 5. Now add the 6 ounces of tomato pastes and 2 more cups of chicken stock. Mix well. Add in petite diced tomatoes, garlic, and bay leaf. Simmer on medium heat for 20 min.
- 6. Add in chicken, Cayenne pepper, and salt and pepper to taste. Simmer until mixture thickens completely into a smooth gravy. About 10 to 15 min. Top with green onions and parsley
- 7. Note: you can accomplish this same dish in a slow cooker. I recommend pan searing chopped chicken and sautéing onions, celery and bellpepper. Remember to add sliced green onions and parsley right before serving!
CHICKEN PICANTE
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
CHICKEN BREASTS PIQUANT
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
- Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
- Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
- Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN PICCATA
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn't hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch - pasta, polenta, rice or white beans - for sopping up the sauce, and a green vegetable.
Provided by Ali Slagle
Categories dinner, easy, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 1 gram
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- Place the chicken breasts between 2 pieces of plastic wrap and pound to an even 1/8-inch thickness using a meat pounder.
- In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the olive oil over moderately high heat. Lightly season the chicken with salt and pepper. When the butter stops foaming, add 2 pieces of chicken to the pan and sauté, turning once, until lightly browned and cooked through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the butter in the skillet and sauté the remaining chicken; keep warm. Pour off the fat from the pan.
- Add the wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 3 tablespoons cold butter into pieces and whisk them into the sauce.
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