Chicken Sauce Piquant

Chicken Sauce Piquant

Chicken Sauce Piquant

Ask a Southern cook how to prepare a legendary dish like gumbo or shrimp and grits, and you will get as many answers as there are cooks. Each will explain why certain ingredients or methods are necessary or why it isn’t authentic if they are. Normally chicken sauce piquant is a long-simmered dish with lots of sauce and canned tomatoes or tomato sauce. I wanted to take advantage of an abundance of peppers and tomatoes in our garden, and this version of chicken sauce piquant is the result.

The dish comes together quickly, sautéing on the stovetop in just enough time to cook the chicken through. The bright flavors and colors are summer at its best. For the side dish, I’ve got a quick recipe for potatoes, feta, lemon and the herb of your choice. Quick enough for a mid-week meal and pretty enough for company, I hope you enjoy.

Chicken Sauce Piquant Cooking

Chicken Sauce Piquant Cooking

New Potatoes with Lemon, Herbs and Feta Cheese

New Potatoes with Lemon, Herbs and Feta Cheese

For your listening and dining pleasure, the Spotify playlist features summer tunes in a mix of patterns and textures.

Chicken Sauce Piquant
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Chicken Sauce Piquant
Prep Time
10 mins
Cook Time
20 mins
Total Time
45 mins
 
An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights. Use a pastured bird and home grown or farmers market produce for stellar results.
Servings: 4 servings
Calories: 205 kcal
Ingredients
  • 1 whole bone-in, skin-on chicken breast with wings attached cut into 4 equal pieces, can also use two whole chicken legs separated into thighs and drumsticks
  • salt and pepper or Cajun/Creole seasoning to taste
  • 1 tbsp chicken fat or ghee or coconut oil
  • 1 medium onion chopped
  • 2 medium green peppers or poblano peppers
  • 1/2 cup homemade chicken broth
  • 2 medium tomatoes cored and sliced into bite-sized pieces
  • 1 clove garlic or shallot minced
  • 1 tsp Worcestershire sauce optional
  • red pepper flakes to taste
Instructions
  1. Pat chicken dry and season with salt and pepper. Heat large skillet over medium high heat for 3-4 minutes, add oil of choice. Place chicken pieces, skin side down, in skillet and sauté 5 minutes or until deep golden brown. Flip chicken to the other side and sauté 2-3 minutes.
  2. Remove chicken to a plate, lower heat to medium and add onion slices. Sprinkle with salt and sauté for 5 minutes, stirring every minute or so. Onions should be golden but not browned.
  3. Add peppers and sauté 3-4 minutes. Add garlic, cook 30 seconds until aroma blooms. Add tomatoes and combine all ingredients.
  4. Add chicken broth and Worcestershire. Stir again and place chicken, skin side up, on vegetables. Cover and simmer for 20 minutes.
    Chicken Sauce Piquant Cooking
  5. Check chicken for doneness using a paring knife. Cut down to the bone and make sure there are no traces of pink juice. Continue cooking if necessary until chicken is cooked through. Plate and serve.
Recipe Notes
Nutrition Facts
Chicken Sauce Piquant
Amount Per Serving
Calories 205 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 40mg 13%
Sodium 198mg 8%
Potassium 328mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 11g 22%
Vitamin C 42%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
New Potatoes with Lemon, Herbs and Feta Cheese
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New Potatoes with Feta, Herbs and Lemon
Prep Time
5 mins
Cook Time
10 mins
Total Time
25 mins
 
Tender new potatoes combine with feta cheese, herbs and lemon juice elevating spuds-as-side-dish to company fare. But why wait for guests?
Servings: 4 servings
Calories: 103 kcal
Ingredients
  • 12 oz. organic small new potatoes or red-skinned or Yukon gold potatoes cut into bite-sized pieces
  • salt and pepper to taste
  • 2 oz. feta cheese crumbled
  • 1 lemon
  • 1 tbsp Thai basil or other herb such as oregano, basil or parsley
Instructions
  1. Cover potatoes in cold, salted water. Bring to a boil and lower heat to a simmer. Cook until tender, about 10 minutes.
  2. Drain potatoes. Add feta and herbs and season to taste with salt and pepper. Squeeze lemon juice over all and serve.
Recipe Notes
Nutrition Facts
New Potatoes with Feta, Herbs and Lemon
Amount Per Serving
Calories 103 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 12mg 4%
Sodium 163mg 7%
Potassium 367mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 4g 8%
Vitamin A 1%
Vitamin C 28%
Calcium 8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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