Chicken Piquante

By Kevin • All, Poultry • 8 Dec 2013

Chicken Piquante

This dish is based on the Cajun classic, “sauce piquante”. To make the real deal, you’ve first got to make a roux with fat and flour. This speedy, lighter, weekday version brings a similar flavour profile in less time and without the use of grain products. Of course, you could use pork, seafood or even alligator! If using shrimp or other quick-cooking seafood, skip the initial browning step and just add it to the pan for the last three minutes of cooking. This will also reduce the overall time for this dish to under thirty minutes.

Time: 40 minutes

Serves: 4


1 tablespoon extra-virgin olive oil
4 chicken legs
1 onion – diced
2 celery stalks – diced
1 green bell pepper – diced
2 tomatoes – diced
3 cloves garlic – finely chopped or grated
2 red chili peppers – seeded and finely chopped
½ cup chicken stock
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper


Place a high-sided frying pan on medium heat and add the olive oil.

Once the oil is hot, place the chicken legs in the pan, skin-side down. Cook for five minutes on each side, then set aside to keep warm.

Add the onion, celery and bell pepper to the pan and sauté for five minutes.

Add the remaining ingredients to the pan and return the chicken. Cook covered on medium-low for ten minutes or until the chicken is fully cooked.

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