How to Make Chicken Sauce Piquant
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- Опубліковано 5 жов 2024
- Test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.
Get the recipe for Chicken Sauce Piquant: cooks.io/2XJmwlF
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Love that Ashley Moore. A great cook . I enjoy these good cooks. Not complicated but premium in their taste.
I followed this step by step. It came out great. Really beautiful flavor and I found it very easy to make. Thanks!
I am from South Louisiana, my mother made this dish for my birthday ever year. One thing you did not add was sweet peas. That makes it perfect ☺️
To make this more like south Louisiana cooking where I’m from, you should:
add celery & sauté the veggies until tender, cook the veggie/ flour mixture slowly until it starts to turn a little brown
reduce the amount of tomato & cook it down with the veggies until it gets a more orange- brown color & then add the chicken.
See The Cajun Ninja UA-cam channel for step by step instructions. PS - those brown bits in the pan we don’t call it fond - we can it gradoo or grutaun ( I can pronounce it but not sure if I spelled it correctly). In a nutshell, the veggies must be cooked more & the sauce is too red & we use chicken on the bone & leave it in the oven for twice as long. Hope this helps the previous person who was asking for specific revisions to make it more like our recipe.
These yankees dont know what they doing.
" It's called: " gratin " and means " crust " .
I'm a 💯% Cajun lady in New Iberia, Louisiana, USA 💚 "
Exactly!!!!! No shade it’s wasn’t giving that authentic Louisiana vibe and the sauce was not cooked down enough should have been reduced a little bit more.
Celery is used in soups and salads, sometimes. Other than that, Us Cajans used celery mainly to extract salt. Ask your granma about thistle. If she doesn't now what thistle is, than you're probably a Northerner, or from the Florida parishes.😊😊
Easy and delicious! Thanks for sharing ladies!
Great Recipe, Thanks
Made the recipe --- so delicious. Great share!!
Love cajun food, this looks delicious - making for friends tonight!
I can't be the only one who's madly in love with both Bridgette and Julia, am I?
Not at all!
I do not have any difficulty lusting for Bridget. But she is married.
I made this today too sans the flour and rice. Takes very healthy :)
I don't think I've ever seen Bridget, chew her food long enough.. It's always down the hatch as soon as it's tasting time 🤣
I laughed when I read all the comments from people who insist that their version of Chicken Sauce Piquant is the only "authentic" one. Who cares? I'm sure every version is delicious in their own way. Lighten up people.
Naaah sorry but if it ain’t from Louisiana IT IS NOT THE SAME! Lady didn’t even pronounce the name of the dish correctly. If you want this watered down version go for it but I suggest following an authentic recipe from the actual people who make it on the daily in the south PERIOD
As if there is only one! ( maybe in Highlander, but not here!). All variations are delicious
Grew up on this dish !
Greetings from New Iberia; 💯% Cajun ! "
And if you’re new to Louisiana food it’s a great starter dish.
Funny, I was just eating this as I watch. I never knew what it was called. I make it with Tomato Paste and Rotel (the green chili gives a nice taste). Only thing I was missing was Oregano and Thyme. I also use red peppers too.
Greetings from germany hohoooo perfect dish.
Ur video its better as looking TV !!!!
I've made this a couple times. Its really, really good.
Sauce piquante is also a thing in France, from all the way back to Auguste Escoffier. Deserves a mention.
This reminds me of SNL skit "Maine Justice"...Only food version and not based in courthouse !
Nice job....this will be my next party dinner!
Looks really good
Whaaaaaat? A sauce piquant recipe outside of southern Louisiana???????? Yes!
No roux not a true piquant
It's looks delicious 👍
Grew up eating this in Lafayette. You don't pronounce the 'nt' in piquant. You gotta brown your veggies way more and use crystal not Tabasco
@SmellyCat yes it is. No flavor just HEAT.
crystal extra hawt!!! ❣️💪🏻. i live in the pacific northwest, and buy this by the case from the factory! we like crab cakes up here! i do give out a few bottles to friends though...
Do you have a “go to” chocolate cake recipe that uses egg whites? Or one that has been published in one of the magazine?
I am very fond of fond.
Groan
Cool.
Yummy
Awww... she broke her TV accent and slipped up with "Stahhh-Chy". Loved it! Love her! There's that Boston at 7:14!
Yummy😋
I’m not eating this dish from anyone that pronounces Picant that way…..
Did she said "run your knife through the outer interior of the pepper"? So, the outside of the inside or the inside of the outside?
Ooh, Can.
Have yall ever heard of piquante' sauce?
U need Tasso no bacon and red pepper a half cup red wine
Id pepper in a couple of fun poultry puns here..
But I don't want to *fowl* things up!
Hi, Graham.
Saucy comment. 😉
What does bay leaf add? So many recipes use it, but what flavor does it offer? Is it kind of useless? Then you have to fish it out later.
Bay Leaves?
Best when fresh.
Dried whole bay leaves? To stop the fishing-out process, just buy a large tea ball with a chain; although, most any type of tea ball will work. I have 8 or 10.
Solution? A large/jumbo paperclip.
Open until workable straight, and un-hook a large metal paperclip --> NOT the plastic coated colored ones.
Loop and pinch snugly at the end of the chain, and loosely bend over the other end of the paperclip. Hang the more open end of the paperclip onto the pan/top edge.
Works well for many things, just like infusing hot water w a tea bag.
Want a lemon zest into the pot? Cut off some peel (not w the pith!), put into a tea ball, and drop into the pot. Secure the open end of the paper clip or just drop into the pot.
The peel has to be large enough not to escape the holes of the tea ball.
As to the taste of bay leaves?
Many options. I always grind my dried herbs and spices w an extra coffee bean grinder reserved for just that, right before cooking. It refreshes them by creating more edges of the dried herbs/spices.
Take some of your dried (any) herbs or spices. Give them a little dance in the coffee grinder.
Wash and rinse well your hands and clear your palate, lick/wet a finger tip, dip into the powder and taste. Close your eyes... then you know that specific food ingredient.
Done deal.
Works every time for large, dried, herbs, spices. Hate fishing out bay leaves, large garlic cloves, thyme stems w the leaves.
Sort of like an herb filled cooking sachet, with less mess, cleanup, etc.
Whatever works, just improvise.
Large pot of spag sauce and don't want to fish out the bay leaves? Just put a few into the coffee grinder for a few seconds, measure and add to the pot.
Lake or river has a sign. It says... 🤗
NO FISHING!
YAY!
Stay safe and well, to you and yours and to all my fellow foodies, from somewhere near Seattle.
I grow fresh, intensely fragrant and notable fresh.
It adds depth. It definitely has flavor.
To see what the bay leaf flavor is why not boil one with some water and maybe a little salt. Then drink the “tea.” I found it definitely had a distinct flavor and was better able to identify it in more complex preparations
I've heard it said, it's not something noticeable when added, but something seems missing when not. It's a subtle depth to the dish.
You lost me when you said no roux and put it in the oven
❤❤❤
Geez y’all would get kicked out of Cajune country.. 😂 not not not how ya do it🤷🏻♂️
Alligator
... does not taste like chicken.
@@majoroldladyakamom6948 I am vegetarian
I made this in my slow cooker. I was going to use alligator, but I only had a croc pot.
@@jerryryan9591 🤣🤣
Not making a roux! That piquant goint to suck.
Facts
I've been scrolling waiting for someone to say this!!!!
In most instances, much more garlic is called for in the dish.
One pot?
How did you cook the rice?
Why not just cook the bacon first, then toss in the chicken or the veggies?
Daaa I know. good one
Ooh, McDonald’s.
Instead of white rice, I use mashed potatoes.....ooohhh yea!
yum, i reckon ill be smartin me up some cajun clucks for supper
Luigi Buscemi 🙄
As someone from Louisiana, that’s a watered down version.
As a Cajun I am actually offended by how badly this was made. If you are going to make a cultural dish then freaking make it right. It traditionally uses a whole chicken cut up before cooking with the bones still in, though you can use bone in thighs. The bones are important, they change the way it taste. In traditional Cajun cooking you are trying to extract every bit of nutrition possible out of your ingredients. Heck you actually want things like the neck in there.
What most people call the "Cajun Holy Trinity" is in fact wrong. It is marsh parsley (Cyclospermum leptophyllum, also called slender celery), green onions, and Louisiana/Cajun belles. All of those basically grew wild throughout the Cajun area of Louisiana. If you are not growing your own marsh parsley, then you use a mix of celery and parsley to get the right flavor. For the green onions you cut up the whites too, not just the tops. Cajun belles are a sweet pepper with a little heat and if you can't find them then adding a little green chilies or hot sauce with bell peppers will get you close enough.
Use lard rather than vegetable oil to brown the chicken. If you don't have lard than filtered bacon grease can be used, though this will change the final flavor. Once the chicken is browned pull that out and toss in the veggies. Don't clean your pot before, you want all of the gratin which add to the flavor. Cook your veg until they start to brown and then you add the tomato. Don't use crushed tomatoes, if you don't have fresh than a can or two of Rotel can be used. Traditionally it was cooked long enough for the tomatoes to begin breaking down, though a little tomato paste can be added if you want to cheat and cook it quickly. You have to brown your veggies way longer, the color should be more of a orange-brown than red. Don't use flour at all (unless you are making your roux from scratch), add a little roux to the veggies after they are cooked down and toss your browned chicken in. A little water was added (though if you are not going to simmer it for hours chicken stock or broth is better). Now you simmer it low and slow with the lid on until the meat was starting to fall from the bones.
Traditionally this entire dish was cooked in one pot over a fire. After everything was combined it was left on coals to finish while everyone was working the fields. We are talking hours since you are basically making a stock to extract every bit of nutrients possible from the ingredients. Serve over long grain rice, with fresh garden vegetables on the side that have been lightly hit with salt, pepper, and cane vinegar.
This video would have been a lot more interesting if they would have used squirrel.
" Squirrel is good eating ! My Dad hunted and squirrel was my favorite game next to Canadian geese ! "
Canned toms? Eeeewww!
Lol.
As Ina Gartnen say - life's too short to peel a tomato.
Celery is a New Orleans style ingredient. Celery adds a salty flavor. Wild celery, thistle, was used in soups and salads, only, and extract the salt.
I'm in New Iberia and use celery ! "
@@maem9246 We're in Lafayette and we use celery, too. With Everything! High Five!
Sauce is feminine, so it should be « Piquante ».
Ok, who is the blonde host? She angers me.