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.
For your listening and dining pleasure, the Spotify playlist features summer tunes in a mix of patterns and textures.
- 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
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.
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.
Add peppers and sauté 3-4 minutes. Add garlic, cook 30 seconds until aroma blooms. Add tomatoes and combine all ingredients.
Add chicken broth and Worcestershire. Stir again and place chicken, skin side up, on vegetables. Cover and simmer for 20 minutes.
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.
- 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
Cover potatoes in cold, salted water. Bring to a boil and lower heat to a simmer. Cook until tender, about 10 minutes.
Drain potatoes. Add feta and herbs and season to taste with salt and pepper. Squeeze lemon juice over all and serve.