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CHICKEN SAUCE PIQUANT

Category:    Main dishes, Poultry
Yield:30 servings
 
      2 c  Bacon drippings (for roux)          1 x  Water
      6 c  Plain flour                         1 lb Mushrooms, sliced
      7 c  Onion, chopped                     16 c  Tomato sauce
      1 c  Bell pepper, chopped                8 c  Chablis wine
      3 c  Green onions, chopped           1 1/2 pt Stuffed olives
      1 c  Celery, chopped                     6 tb Lea & Perrins
      3 c  Parsley, chopped                    8 tb Louisiana hot sauce
    1/4 c  Garlic, chopped                     1 ts Dried mint, crushed
      1 x  Bacon drippins/brown chicken        6 tb Salt
     20 lb Baking hens, (see directions   
 
  The bacon drippings are for browning the chicken. The 20 lbs of chicken
  should be cut up in 2-inch-long pieces. Justin likes more wine in this
  sauce than some peoples.  If you don't wish to use all 8 Cups of Chablis in
  the sauce, feel free to drink what the sauce don't take. Make sure you
  taste your sauce as you add the wine. Me, I likes it. My wife, she don't.
  Make a roux.
  Add onions, bell pepper, green onions, and celery and saute until onions
  are tender and clear.  Add parsley and garlic and saute. Brown off chicken
  while roux is being made.  After onions, etc. are tender, add water to
  bring roux to a smooth paste.  Add all other ingredients and enough water
  to cover well.  Bring to a boil, and then cut heat. Cook for about 4 to 6
  hours. Serve over spaghetti. This is for a party and will serve 20 to 40
  people.  You can freeze what you don't eat. From Justin Wilson's "Outdoor
  Cooking With Inside Help"
 

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