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Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Chopped onion

  2. 2 tablespoons 30ml Dry brown roux

  3. 1 cup 62g / 2 1/5oz Chopped tomato

  4. 1/2 cup 118ml Water

  5. 2 teaspoons 10ml Red wine vinegar

  6. 4 Garlic - minced

  7. 1/2 teaspoon 2 1/2ml Thyme

  8. 1 Bay leaf

  9. 1/4 teaspoon 1 1/3ml Freshly ground pepper

  10. 1/8 teaspoon 0.6ml Cayenne pepper

  11. 2 Skinless chicken breasts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook the onion in a heavy saucepan over medium heat, stirring regularly until slightly brown. Blend in the roux. Add remaining ingredients except the chicken breasts, cover, and simmer for 15 minutes. Place the chicken in the sauce, cover, and cook for 10 minutes more. NOTE: This dish should have both a pepper and vinegar bite to the taste; it draws its name, piquant, from the French meaning "pungent, tart, biting." VARIATIONS: Any vinegar can be used in place of the red wine vinegar. If you cut up the breast meat into bite-size pieces, you can serve this dish as a stew over rice. Rabbit, squirrel, and duck are all used in Sauce Piquant variations.

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