Chicken Sauce Piquante

chicken sauce piquante

Chicken Sauce Piquante

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Servings: 4
Calories: 565


  • 4 chicken legs or 2 legs and 2 breasts
  • 5 tbsp oil
  • 2 oz plain flour
  • 1 onion chopped
  • 2 celery sticks sliced
  • 1 green pepper seeded and diced
  • 2 garlic cloves crushed 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 red chilli peppers seeded and finely chopped
  • 14 oz can tomatoes chopped, with their juice
  • 1/2 pint chicken stock
  • salt and ground black pepper
  • watercress to garnish
  • boiled potatoes to serve


  • 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.
Calories: 565 kcal
Carbohydrates: 27 g
Protein: 27 g
Fat: 39g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 122 mg
Sodium: 330 mg
Potassium: 810 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 677 IU
Vitamin C: 68 mg
Calcium: 72 mg
Iron: 4 mg
Ingredients Chicken, Chicken Legs
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