Chicken Sauce Piquant

Total Time: 6 hrs

Ingredients

• Servings: 30
• 2 cups bacon drippings (for roux and browning chicken)
• 6 cups plain flour
• 7 cups onions, chopped
• 1 cup bell pepper, chopped
• 3 cups green onions, chopped
• 1 cup celery, chopped
• 3 cups parsley, chopped
• 1/4 cup garlic, chopped
• 20 lbs baking hens, (see directions
• water
• 1 lb mushroom, sliced
• 16 cups tomato sauce
• 8 cups chablis
• 1 1/2 pints stuffed olives
• 6 tablespoons lea & perrins worcestershire sauce
• 8 tablespoons louisiana hot sauce
• 1 teaspoon dried mint, crushed
• 6 tablespoons salt

Recipe

• 1 the bacon drippings are for browning the chicken.
• 2 the 20 lbs of chicken should be cut up in 2-inch-long pieces.
• 3 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.
• 4 make sure you taste your sauce as you add the wine.
• 5 me, i likes it.
• 6 my wife, she don't.
• 7 make a roux.
• 8 add onions, bell pepper, green onions, and celery and saute until onions are tender and clear.
• 9 add parsley and garlic and saute.
• 10 brown off chicken while roux is being made.
• 11 after onions, etc.
• 12 are tender, add water to bring roux to a smooth paste.
• 13 add all other ingredients and enough water to cover well.
• 14 bring to a boil, and then cut heat.
• 15 cook for about 4 to 6 hours.
• 16 serve over spaghetti.
• 17 this is for a party and will serve 20 to 40 people.
• 18 you can freeze what you don't eat.