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Chicken Sauce Piquante Recipe

Chicken Sauce Piquante

Show: Emeril Live

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on January 13, 2013

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    This makes No gravy for rice, need butter rough and add sausage, and d-bone chicken.

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  • on April 22, 2009

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    This was really great! I live in Louisiana and I have never tried an Emeril recipe I didnt like. Even my picky roommate who believes "If its not mama's its not good!" loved it...she ate a huge plate of it! We are going to go italian with it tonight and try it over pasta it should be just as good!
    >>First I cut the recipe in half(its just my roommate and I. Second, I did mine with chicken breast instead of the whole chicken...it was good but i think chicken thighs bone in skin off would be amazing in this! I also used chopped canned tomatoes and strained the juice. Lastly I used brown rice because I am a health nut and always on a diet haha! Definitely try, it was just as good as my grandmothers recipe who lives in Ville Platte, Louisiana...proof that it is worth a try!

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  • on April 23, 2008

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    Tried this tonight for our supper, knew I would have a little extra time for it to simmer. The chopping (didn't want to use food processor of the onions, pepper, celery was pretty labor intensive, but what really took awhile was the seeding and dicing of the 4 cups of tomatoes (I used about 8 Roma. But OMG! was this ever worth it! Our 3 yr old grandson was here so I used the pepper (crushed and cayenne as recommended, but would "kick it up a notch" for myself, Dahling and our son. Used a combo of skinless thighs and boneless, skinless breasts and thought that the thighs offered much more flavor. Will use skinless, boneless thighs next time, and believe me, there will be several more "next times"!

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  • on February 06, 2007

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    Easy and excellent! What else is there to say

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  • on January 31, 2007

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    One of the best sauce piquant recipes. The chicken is great with it, but it could be used for any kind of meat or seafood. Even the white meat came out juicy and flavorful. A definite keeper.

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  • on January 31, 2007

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    First time I have cooked like this. We loved this and the recipe was easy to follow.

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  • on January 30, 2007

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    looked really good on tv. not much flavor followed the exact recipe

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