Chicken Sauce Piquante

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Dry brown roux
1 cup	62g / 2.2oz	Chopped tomato
1/2 cup	118ml	Water
2 teaspoons	10ml	Red wine vinegar
4		Garlic - minced
1/2 teaspoon	2.5ml	Thyme
1		Bay leaf
1/4 teaspoon	1.3ml	Freshly ground pepper
1/8 teaspoon	0.6ml	Cayenne pepper
2		Skinless chicken breasts

Recipe Instructions

Cook the onion in a heavy saucepan over medium heat, stirring regularly until slightly brown. Blend in the roux. Add remaining ingredients except the chicken breasts, cover, and simmer for 15 minutes. Place the chicken in the sauce, cover, and cook for 10 minutes more.

NOTE: This dish should have both a pepper and vinegar bite to the taste; it draws its name, piquant, from the French meaning "pungent, tart, biting."

VARIATIONS: Any vinegar can be used in place of the red wine vinegar. If you cut up the breast meat into bite-size pieces, you can serve this dish as a stew over rice. Rabbit, squirrel, and duck are all used in Sauce Piquant variations.

Source:
LHJ Recipes

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