Recipe - Chicken Sauce Piquante

1 Broilerrfryer chicken,cutup
Pepper
2 qt Water
1 Green bell pepper,lg,chopped
2 Bay leaves
Three fourths cup Flour,allpurpose
4 Garlic cloves,minced
Cayenne pepper to taste
One half Lemon, cut or sliced up /seeded
One half cup White wine,dry
Rice,hot cooked
Salt
Vegetable shortening
2 cup Celery,minced
3 Green onions,chopped
1 cn Mushrooms,undrained(8oz)
2 Onions,large,minced
1 cn Tomato paste(6oz)
12 Green olives,large(opt)
One half cup Parsley,fresh,minced
Spaghetti,hot cooked

1. Season chicken liberally with salt and pepper.
2. Melt One fourth cup shortening in large Dutch oven and saute chicken until
brown on all sides.
3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms
sauce; simmer.
4. In saucepan, melt Three fourths cup shortening; add flour and cook slowly until
dark brown, stirring constantly.
5. Add minced onions and garlic; saute until translucent, stirring
constantly.
6. Add tomato paste and cook until thick.
7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and
simmer 2 to 2 One half hours, or until chicken is tender and sauce is thick.
8. Add water is sauce thickens before chicken is done; stir occasionally to
keep from sticking.
9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the
more "piquant" the gravy will be), mushrooms, olives, lemon and parsley.
10. Just before serving, add wine.
11. Serve over spaghetti or hot fluffy rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini