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Sunday Dinner....Chicken Sauce Piquante
Oh, I've had Sauce Piquante on the brain this whole week. Caught a video on YouTube by chance that reminded me of a childhood meal.
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I would have had it in a bowl but wanted to mix my rice as I was eating, if a bite of Cornbread was coming I mixed less rice. Still belonged to the empty plate club. My wife went back for seconds, she never does that.
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Sam's will have these large trays of Leg Quarters or Breast Quarters from leftover Rotisserie Chickens for $3.98 at times. We were surprised to see them in the store Friday so I bought a few for Vacuum Packing. Once I got home I decided to pull the meat off a container to make the Sauce Piquante.
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I put maybe 1/4 cup oil & 1/4 cup AP Flour in the iron cold and whisk to combine. Then set the eye to medium and left the flour to parch while getting the bones on to boil.
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With the bones boiling & the Roux cooking I set to cutting aromatics.
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Now it's time to add the onions to the Roux. I would normally use yellow onions, not the sweet kind either, I'm looking for a good back of the mouth sensation but all we had was the salad onions.
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So I add only onions so the water from the celery & bell peppers do not prevent the onions from frying. Once the onions are fried to soften I just add the celery.
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So I cooked this mixture till the celery tenderized by frying before adding the Bell Peppers, and the can of Fire Roasted Tomatoes & Green Chilies.
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The stock is done. I added some celery & seasonings to the water for a little flavor boost. Once I pulled the bones out of the pot I ladled stock into the hot Roux a ladle at a time stirring in so no chance of the Roux "Breaking".
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Time for the Chicken dark meat to return to the scene with a whopping amount added along with more stock.
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Now I work in some good tomato paste. Not a can by any means, I'm looking for a "Rusty" color and a acknowledgeable background taste of tomato. From here the first seasonings are added along with Tony's Cajun seasonings.
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Returning the skillet to a simmer I add my secret ingredient, fresh squeezed Meyer Lemon juice. Not the not fully ripe Eureka lemon juice that's in the store. I fresh squeeze all the end of the season Meyer lemons and freeze the juice in Whiskey Ice Cube molds. It's easy to pop the cubes out of the silicone, 2 are vacuum packed together. 1 cube was used. Really brightens and raises the acidity of the final dish.
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All simmered down and ready for the plate but not so fast,
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I made Cornbread. I love a bite of Cornbread with a fork of Sauce Piquante already in my mouth...........Excellent Sunday Dinner in Cajun Country.
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P.S. we ate 1/2 the pan of Cornbread buttered. Some with a little Mayhaw Jelly for desert.
