Grandmother Miller’s Chicken Sauce Piquante

First, we start with the roux. If you’re in a place where you can’t buy it pre-made then follow these instructions: Using vegetable oil (not olive oil or butter), coat a skillet with 4 tablespoons of oil and 3 tablespoons of flour. The roux will be a little bit easier to work with if it’s slightly runny, so add more oil if needed. If you find in the beginning that the roux is too runny, then sprinkle a bit of flour (just be sure to do this before it browns). Setting the stove to medium-low, constantly stir with your flat spoon for about 20 minutes until a shade or two lighter than chocolate brown (it will darken as it cools). Be very careful or it is apt to burn and do not walk away. Once done, scrape into a bowl and set aside.

Next, coat a skillet in oil (veggie or olive) just enough to coat the bottom. Set to med-low and add about half to three-quarters a small can of tomato paste. This will cook similar to the roux, but it will stick more. Once it browns slightly (about the same time as the roux), set aside.

Now comes the good stuff: oil (veggie or olive) a pot just enough to coat the bottom and place in your chicken thighs. Set the stove to medium or medium-high. Braze chicken, flipping the thighs every few minutes until brown–this should take about 30 minutes. Be sure to coat chicken in a light layer of Tony’s on each side before or during browning. If your chicken starts sticking badly, add a small splash of water to deglaze the pot. Once done, you should see a collection of darker brown bits at the bottom we Cajuns call grimes (pronounced greem-ease). Remove chicken and set aside.

Chop veggies and add to pot on medium heat. Add a light sprinkle of Tony’s before wilting down. You’ll know it’s done when the onions become transparent or it starts sticking. Add garlic once it starts getting close to finishing. Also, if you decide to use tasso (which really brings it through the roof), brown it for 5 to 10 minutes in the same pot before adding the veggies.

At this point, combine all ingredients. Throw in about three shakes of Worcestershire, and if you don’t use Tasso, use a cap full of Dale’s. Now, you’re going to want to submerge the chicken, so add just enough water/broth to go over the tops of the thighs. Cover the surface with another light sprinkle of Tony’s and simmer for about an hour, scraping the bottom every 10-20 minutes.

This is where it gets tricky: you’re going to want the gravy to thicken properly. Since pot sizes can vary, yours could be very watery. If so, simmer uncovered (just watch it or it’s apt to burn). Taste often, and if you think it’s missing something, add more bouillon, Tony’s, salt, or my favorite: MSG.

Serve over a bowl of white rice and enjoy! I also like a side of corn to give it some freshness. Should easily feed at least 4 or 5 people.