Halve the chicken legs through the 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 color
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 chili 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 gradually 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.
Serves 4
Red chili pepper add heat to this Cajun
recipe. Sauce Piquante is commonly used in lots of recipes to liven up
meat and fish and give meals a spicy taste.
If you prefer to err on the side of caution with chili heat, use just 1
chili pepper and hot up the seasoning at the end with a dash or two of
Tabasco sauce. Any kind of meat, poultry of fish can be served with
Sauce Piquante. Just cook the meat or fish first, then serve it with
plenty of sauce.
