This is the first time I have posted a second Royko Recipe in the same month, but this one was our dinner last night and I have a photo illustration.
Danica may comment on some recipe tweaks she made. She made cornbread to go with it. ⭐️⭐️⭐️⭐️⭐️
Chicken Sauce Piquant
Chicken in a tangy tomato-based sauce that’s so tender, it almost falls apart. Serves 6 to 8.
1/3 cup vegetable oil
4 large split in half whole chicken breasts – or use boneless breasts
2 medium coarsely chopped onions
4 coarsely chopped celery ribs
1 large coarsely chopped green bell pepper
1/3 cup all-purpose flour
1 28-oz. can crushed Italian plum tomatoes
1/4 cup tomato paste
2 large bay leaves
2 large cloves minced garlic
1 tbl. lemon juice
1 tsp. Tabasco sauce
1 tsp. salt
1/2 tsp. Freshly ground black pepper
4 cup chicken stock
2 tbl. chopped green onions
2 tbl. minced fresh Italian parsley
12 pimiento-stuffed olives
Heat oil over moderately high heat in a large pot. Add chicken pieces in batches and sauté, turning, until browned, 4-5 minutes on each side. With a slotted spoon, transfer to a plate.
Add onions, celery and green pepper to the pot and cook over moderately high heat, stirring, until softened but not browned, 5-10 minutes. With a slotted spoon, transfer the vegetables to another plate.
Whisk flour into the remaining oil in the casserole and cook over moderate heat, stirring and scraping up the browned bits from the bottom of the pot, until the roux turns a rich brown, about 10 minutes.
Stir in tomatoes with their juice, 1/2 cup of water, tomato paste, bay leaves, garlic, lemon juice, Tabasco, salt, pepper and stock. Bring to a boil. Add the chicken and sautéed vegetables and simmer, uncovered, stirring and skimming the top occasionally until the chicken is tender and the sauce is thickened.
The recipe can be prepared to this point the day before and refrigerated, covered.
A few minutes before serving, stir in green onions, parsley and olives.