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Chicken Sauce Piquant

Yields:30 servings
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Recipe Cooking TimePreparation20 minutes
Cooking6 hours
Ready In7 hours

Ingredients

2 cups bacon drippings
6 cups flour, all-purpose
7 cups onion chopped
1 cup sweet bell pepper chopped
3 cups scallions, spring or green onions chopped
1 cup celery chopped
3 cups parsley leaves chopped
1/4 cup garlic chopped
20 pounds baking hens
1 x water
1 pound mushrooms sliced
16 cups tomato sauce
8 cups white wine chablis
1 1/2 pints olives stuffed
6 tablespoons lea and perrins
8 tablespoons red hot pepper sauce (eg. Tabasco)
1 teaspoon mint crushed
6 tablespoons salt

Directions

The bacon drippings are for browning the chicken.

The 20 lbs of chicken should be cut up in 2-inch-long pieces.

Justin likes more wine in this sauce than some peoples.

If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take.

Make sure you taste your sauce as you add the wine.

Make a roux.

Add onions, bell pepper, green onions, and celery and sauté until onions are tender and clear.

Add parsley and garlic and sauté.

Brown off chicken while roux is being made.

After onions, etc. are tender, add water to bring roux to a smooth paste.

Add all other ingredients and enough water to cover well.

Bring to a boil, and then cut heat.

Cook for about 4 to 6 hours.

Serve over spaghetti.

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