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Chicken Sauce Piquant


  • 8 chicken parts
  • 2 cans diced tomatoes
  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 1 bell pepper, chopped
  • Garlic to taste
  • Mushrooms, sliced
  • Parsley, chopped
  • Bacon
  • Salt
  • Pepper
  • Tabasco sauce
  • Chicken broth


  1. Dust chicken with salt, pepper and flour. Brown chicken in vegetable oil. Remove; drain.
  2. Remove skin from chicken and dispose of oil.
  3. Fry bacon and reserve grease. Drain bacon.
  4. Make a brown roux.
  5. Add chopped vegetables to roux and cook until clear.
  6. Add tomatoes and broth and cook over medium heat for 5 to 10 minutes.
  7. Add chicken back to pot. Also return bacon after crumbled and season to taste. Cook until chicken is tender.
  8. Serve hot over rice or pasta.

Any meat may be substituted for chicken.

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