Chicken piquant recipe

This is Jeremy's take on Creole-Style Chicken. The difference between the two is mostly the spices. As the title reflects, (Piquante = pleasantly biting, or a sting), this recipe is spicy in all the right ways!

This recipe would not typically qualify as a “Tuesday night meal” for our family. Normally, we’d be rushing from piano to soccer, or Quiz Bowl to tennis, and I’d be looking …

Cooking Louisiana defines Sauce Piquant as a style of cooking used for rabbit, duck, alligator, chicken and seafood. Just about anything you...

Chicken smothered in a spicy roux-based tomato sauce. Served over rice, this traditional Cajun recipe is uniquely delicious!

Here’s a traditional New Orleans dish for the slow cooker in all its peppery glory. Hence, piquante. You’ll enjoy its pungency, tempered with tomatoes and herbs and spooned over white rice.

This homey, spicy ­Louisiana dish deserves a wider audience. If you’re not from Louisiana, you may not know chicken sauce piquant, a dish of chicken braised in a cayenne-spiked, roux-thickened tomato sauce and served over rice. We wanted a version of this homey, spicy dish that was fit to travel to homes all over the country. We turned to boneless chicken thighs for flavorful, juicy, and meltingly tender meat. Happily, we found that we could skip the laborious process of making a dark roux…

Chicken Piccata is more than just a dish; it's an experience. This Italian-American classic, with its roots deeply embedded in traditional Italian cooking, has found its way into the hearts of many. The dish boasts of tender chicken breasts, kissed with a golden crust, and bathed in a zesty lemon butter sauce. The addition of capers, parsley, and rosemary not only elevates the flavor but also adds a touch of elegance. Let's dive into the world of Chicken Piccata and discover the magic behind…

This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!

If you are not familiar with sauce piquant (pronounced pee-cawn), it is a red gravy flavored with the trinity of Cajun cooking, onion, celery and bell pepper. It's tomato-based, has a little spice to it and is served over rice. It can be made with a variety of meats, including alligator or turtle. When I was little, a lady at my church used to make alligator sauce piquant for our potluck dinners. (It's not weird when you grow up with it) It was amazing! But, today I made it with chicken. I…