Creole Chicken Piquante

Name: Creole Chicken Piquante (Elevated)
Prep time: 36 min
Cook time: 54 min
Total time: 2 h
Yield: 6
Cuisine: Creole
Ingredients: 2 lbs Chicken-bone-in, skin-on thighs; 2 tbsp Creole Seasoning; 1 tbsp Hot Sauce; 1 tsp Garlic Powder; 1/2 tsp Black Pepper-freshly ground; 1/2 cup All-Purpose Flour; 1/2 cup Duck Fat; 1 Onion-finely diced; 2 Celery Stalks-finely diced; 1 Green Bell Pepper-finely diced; 4 cloves Garlic-minced; 1 (28 oz) can San Marzano Crushed Tomatoes; 1 (8 oz) can Tomato Paste; 2 tbsp Creole Seasoning; 1 tbsp Smoked Paprika; 1 tsp Cayenne Pepper; 1/2 tsp Dried Thyme; 1 bay leaf Bay Leaf; 8 oz Andouille Sausage-sliced; 1/4 cup Dry Sherry

⏱2h

👥6

🔥550 cal

Hard

🍽️Creole

A refined and complex Creole Chicken Piquante, utilizing a dark roux, smoked paprika, and high-quality chicken for an exceptional dining experience.

2 lbs Chicken-bone-in, skin-on thighs

2 tbsp Creole Seasoning

1 tbsp Hot Sauce

1 tsp Garlic Powder

1/2 tsp Black Pepper-freshly ground

See all 20 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥550 cal

Hard

🍽️Creole

A refined and complex Creole Chicken Piquante, utilizing a dark roux, smoked paprika, and high-quality chicken for an exceptional dining experience.

#chicken #creole #sausage #gourmet #slow-cooked

Instructions

In a bowl, combine all Marinade ingredients and toss with Chicken. Let marinate overnight.
Make the Roux: In a large pot or Dutch oven, melt Duck Fat over medium heat. Whisk in Flour and cook, stirring constantly, until the roux is a dark chocolate color, about 20-25 minutes. Be careful not to burn it.
Add Onion, Celery Stalks, and Green Bell Pepper to the pot and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Add Andouille Sausage and cook for 3-5 minutes, until lightly browned.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Stir in all Sauce ingredients, including the marinated Chicken. Bring to a simmer.
Reduce heat to low, cover, and simmer for 90-120 minutes, or until Chicken is very tender.
Remove Bay Leaf before serving. Serve with rice.

Ingredients

Chicken
2 lbs 900 g Chicken-bone-in, skin-on thighs
Marinade
2 tbsp 30 mL Creole Seasoning
1 tbsp 15 mL Hot Sauce
1 tsp 5 mL Garlic Powder
1/2 tsp 2.5 mL Black Pepper-freshly ground
Roux
1/2 cup 113 g All-Purpose Flour
1/2 cup 113 g Duck Fat
Sauce
1 240 mL Onion-finely diced
2 120 g Celery Stalks-finely diced
1 120 g Green Bell Pepper-finely diced
4 cloves 12 g Garlic-minced
1 (28 oz) can 794 g San Marzano Crushed Tomatoes
1 (8 oz) can 227 g Tomato Paste
2 tbsp 30 mL Creole Seasoning
1 tbsp 15 mL Smoked Paprika
1 tsp 5 mL Cayenne Pepper
1/2 tsp 2.5 mL Dried Thyme
1 bay leaf 2 g Bay Leaf
8 oz 227 g Andouille Sausage-sliced
1/4 cup 60 mL Dry Sherry

Equipment

Large pot or Dutch oven
Mixing bowl
Whisk

Instructions

In a bowl, combine all Marinade ingredients and toss with Chicken. Let marinate overnight.
Make the Roux: In a large pot or Dutch oven, melt Duck Fat over medium heat. Whisk in Flour and cook, stirring constantly, until the roux is a dark chocolate color, about 20-25 minutes. Be careful not to burn it.
Add Onion, Celery Stalks, and Green Bell Pepper to the pot and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Add Andouille Sausage and cook for 3-5 minutes, until lightly browned.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Stir in all Sauce ingredients, including the marinated Chicken. Bring to a simmer.
Reduce heat to low, cover, and simmer for 90-120 minutes, or until Chicken is very tender.
Remove Bay Leaf before serving. Serve with rice.

Nutrition per serving

Calories 550

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Creole Chicken Piquante

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