Chicken Sauce Piquante Help

i cut mine up

leave them bone in tact and let them cook on a low fire long enough til you can extract them and debone them.

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geaux001
Chicken Sauce Piquante Help


I'd leave them whole if you're going to cook it down long enough to be able to pull the breasts apart with a fork before plating...

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I would do this^^^ or boneless thighs.

Thanks for the tips. I'll upload pictures of the process when I'm done if y'all want.

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boneless thighs.

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Or bone in thighs for a much better finished dish.

I've never heard of chicken sauce piquante with only breasts but that's probably cause we kill home-grown hens when we cook that.

When I do, I cut the shyt out of my pieces of meat so they lay flat to help brown. I even cut the hinge off of the bottom of the leg joint.

I cut the breast in half, then in fourths.



You asked for tips. Not sure what recipe you're following but here's something I'd incluce:

After you brown the hell out of it, and saute your oinions, rotel, etc. put a little worcheshire sauce (With that amount I'll guess 1 tsp)and a tablespoon of roux when you add your water to make the gravy.

kewl! Anxious to see.