My Chicken Sauce Piquant

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Step 1

Season chicken with 1/3 creole seasoning and some salt. Brown chicken then remove. Deglaze pan and add olive oil and butter then veggies.

Step 2

When wilted add garlic, chicken bouillon, and 1/3 the creole seasoning. Sauté for 20 mins or until cooked down

Step 3

Then add tomato paste and more chicken bouillon or salt. Sauté until fragrant and color deepens. About 5-10mins. You’ll know when it smells amazing.

Step 4

Then add pre-made roux. Add more chicken bouillon or salt (you want to season every level).

Step 5

Mix together and add san marzano tomatoes. Add the remaining creole seasoning seasoning, oregano, thyme, and sauté for 10 mins

Step 6

Add broth and Worcester and bring to a low simmer then add chicken back, cover and cook for 60-90mins, stirring occasionally. The chicken should shred naturally and the sauce should have some thickness to it.