re: Chicken Sauce Piquante (Process w/ Pics)

I had to give this a bump after making it.... UNFRACKIN'BELIEVABLE! I've always been partial to a smothered chicken recipe that Justin Wilson came up with and I definitely like this more. I've done a sausage piquant before, but it was nothing like this. The only slight variation I made was to use 4 chicken breasts and 2 lbs. of boneless thighs, and maybe a slightly lighter roux. With the roux, I thought the 1-1/2 cups oil was too much, I reduced to almost equal part flour/oil, if not slightly less oil because the first batch of roux never thickened. The chicken thighs practically disintegrated, though there were some sizable pieces left after cooking it.

After salivating over this for a week, I'm glad you posted it, It was yummy!! Thank you!!

Bookmarked for christmas

Hell, it's good to just dip French bread in the sauce, let alone the chicken! To quote an earlier post.... NOM NOM NOM NOM!

I think I ate too much of it that I hurt myself, it's that good.