Made my first chicken sauce piquant yesterday.

[/url][/img]
It turned out pretty good. 6 of use nearly emptied the pot.

The recipe that I used:
Chicken Sauce Piquant
Ingredients
• 2 pounds boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 1 tablespoon plus 1/2 teaspoon Creole seasoning,
• 1/2 cup plus 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 can of Rotel
• 1 6oz can tablespoon tomato paste
• 1 (28-ounce) tomato sauce
• 3 cups chicken broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon sugar
• 2 bay leaves
• salt and pepper
• 3 green onions, sliced
• white rice for serving
Instructions
• Cut each chicken thigh into 6 pieces. Sprinkle with Creole seasoning.
• Using vegetable oil, brown chicken thighs in a Dutch oven; then remove
• Heat 1/2 cup of oil in a Dutch oven over medium-high heat
• Stir in 1 cup of flour and stir continuously until roux is desired darkness
• Add chopped onion, bell pepper, celery and garlic
• Stir until vegetables are soft; add broth as needed
• Add tomato paste and stir for 5 minutes, then add tomato sauce
• Add broth and season to taste while stirring occasionally
• Add bay leaves and let simmer for 1-2 hours
• Serve with rice and sprinkle with green onions.