Beazell's Cook Book

Claire's Chicken Sauce Piquant by Claire Sharbino

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4 Tbsp oil
2 lbs boneless, skinless chicken thighs OR 1 cut up chicken
Beazells Seasoning
2 onions, diced
5 garlic cloves, minced
1 can Mild Rotel
1 C chicken broth
4 Tbsp Roux (I use Savoies dark roux)
1/4 c chopped parsley
cooked hot white rice
Heat pot with oil over medium high heat. Season both sides of chicken with just a little salt and some Beazells. Brown chicken well on both sides, remove from pot. Add in onion, garlic, and a small sprinkle of Beazells, cook over medium heat until translucent. Then throw in the Rotel and chicken broth. Bring to a boil and add the roux. Leave heat on medium. Cook until the roux melts and the sauce thickens. Stir often and keep an eye on it. Add your chicken back in, along with enough water to cover it by 1 inch. Season with more Beazells and a bit of salt to taste. Bring to a boil, reduce to a simmer and place lid half way over pot. Continue to simmer, stirring occasionally, for 1 1/2 hours until chicken is very tender. Stir in parsley right at the end. Serve over hot white rice.


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