Title: Chicken sauce piquante
 Categories: Creole, Poultry
      Yield: 8 Servings
 
      1 ea Broilerr-fryer chicken,cutup
      1 x  Pepper
      2 qt Water
      1 ea Green bell pepper,lg,chopped
      2 ea Bay leaves
    3/4 c  Flour,all-purpose
      4 ea Garlic cloves,minced
      1 x  Cayenne pepper to taste
    1/2 ea Lemon,sliced/seeded
    1/2 c  White wine,dry
      1 x  Rice,hot cooked
      1 x  Salt
      1 x  Vegetable shortening
      2 c  Celery,minced
      3 ea Green onions,chopped
      1 cn Mushrooms,undrained(8oz)
      2 ea Onions,large,minced
      1 cn Tomato paste(6oz)
     12 ea Green olives,large(opt)
    1/2 c  Parsley,fresh,minced
      1 x  Spaghetti,hot cooked
 
  1. Season chicken liberally with salt and pepper.
  2. Melt 1/4 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 3/4 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 1/2 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.