• Halve the chicken legs through the 1. joint, or the breasts across the middle, to give eight pieces.
• In a heavy frying pan, fry the chicken pieces in the oil until brown on all sides, lifting them out and setting them aside as they are done.
• Strain the oil from the pan into a heavy flameproof casserole. Heat it and stir in the flour. Stir constantly over a low heat until the roux is the colour of peanut butter.
• As soon as the roux reaches the right stage, tip in the onion, celery
• and pepper and stir over the heat for
• 2 - 3 minutes.
• Add the garlic, bay leaf, thyme, oregano and chilli pepper(s). Stir for 1 minute, then turn down the heat and stir in the tomatoes with their juice.
• Return the casserole to the heat and gradualy stir in the stock. Add the chicken pieces, cover and leave to simmer for 45 minutes, until the chicken is tender.
• If there is too much sauce or it is too runny, remove the lid for the last 10 - 15 minutes of the cooking time and raise the heat a little.
• Check the seasoning and serve garnished with watercress and accompanied by boiled potatoes, or perhaps rice or pasta, and a green vegetable or salad of your choice.

Variation —

• Any kind of meat, poultry or fish can be served with Sauce Piquante. Just cook the meat or fish first, then serve it with plenty of the sauce.