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.
- 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.