|A breaded and browned whole cut up chicken is slow cooked in a spicy sauce piquante.|
Crockpot Chicken Sauce PiquanteI recently had the opportunity to review Emeril Lagasse's newest cookbook, Sizzling Skillets and this slow cooker recipe immediately caught my eye. Inexpensive chicken, spicy piquant sauce, and crockpot - good combination if you ask me. Hands down a winner and I think you will love it too!
I own a couple of Emeril's earlier cookbooks, and while I have enjoyed those, this one has already become my favorite by him. It's loaded with more than 130 recipes, representing a pretty wide variety of easy, one pot dishes that are both practical and delicious sounding, and I love the way that it's organized by cookery type - including, of course, recipes for a slow cooker! With recipes suited for big pots, casseroles and Dutch ovens, it's a perfect cookbook for the season too. And for those of you who are visual, there are plenty of full color photographs. Here's a little peek at just a few of the recipes I have bookmarked.
In the Skillets and Saute Pans chapter there's a Fettuccine with Crawfish Cream Sauce that sounds delicious and I love this iron skillet Chicken Pot Pie with a biscuit topper.
I'm also eyeing a great sounding recipe for Cheese Enchiladas with Smoky Red Chile Sauce, but I can't wait to try this Deep Dish Pizza from the Casseroles and Baking Dish chapter. Doesn't it look scrumptious?
In the chapter on Dutch Ovens there's a nice looking Chicken and Andouille Jambalaya that caught my eye, but these Red Wine and Port Braised Short Ribs served over stone ground grits really called to me.
In the chapter for Big Pots, I liked the Southern Style Chicken and Dumplings, Artichoke Soup with Poached Oysters and these Big Boy Meatballs and Spaghetti.
In the chapter on Woks, there's a yummy sounding Sweet and Sour Pork, a Seared Duck Salad and Salt and Pepper Shrimp that look interesting. And there's a Slow Cooker chapter where you'll find thing like Slow Cooked Pulled Pork, Chuck Wagon Chili, Red Bean and Rice Soup and, of course, this lovely Slow Cooker Chicken Sauce Piquante that I chose here.
Here's how to make it.
Heat 3 tablespoons canola oil in a large skillet over medium high heat. Shake together 1/2 cup of all purpose flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture.
Brown chicken in batches for about 4 minutes per side.
Transfer to a 6 quart crockpot as it is browned.
Add 1 cup each of chopped onion and bell pepper and 1/4 cup of celery to the skillet; stir and cook for 3 minutes.
Add 2 teaspoons chopped jalapeno, 1-1/2 teaspoon chopped garlic, 1/2 teaspoon of dried thyme and 2 bay leaves; cook another minute.You can use raw jalapeno, but I prefer the milder pickled version, well, mainly because it's always in the fridge!
Using kitchen shears, chop the tomatoes up right in the can and add to the skillet. You'll want 2 (14.5 ounce) cans of stewed tomatoes, undrained.
Add 1/4 cup of tomato paste.
Add in the 1 tablespoon of Worcestershire sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of salt.
Bring the mixture up to a full boil.
Then transfer to the crockpot on top of the chicken.
Cook, covered, on low for 3 hours.
Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.
By the way, you'll probably have some leftover tomato paste for this recipe so be sure to use my tip to preserve the rest!
Adapted from Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse
Recipe: Crockpot Chicken Sauce Piquante©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 3 hours | Yield: About 4 to 6 servings
- 3 tablespoons vegetable or canola oil
- 1 (3 to 4 pound) whole chicken cut up
- 1/2 cup of all purpose flour
- 1/2 to 1 tablespoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1 cup of chopped onion
- 1 cup of chopped green bell pepper
- 1/2 cup of chopped celery
- 2 teaspoons of chopped, pickled jalapeno
- 1-1/2 teaspoons of chopped garlic
- 1/2 teaspoon of dried thyme
- 2 bay leaves
- 2 (14.5 ounce) cans of stewed tomatoes, undrained
- 1/4 cup of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon of crushed red pepper flakes
- Hot, cooked rice
- 1/4 cup of chopped, fresh flat leaf parsley, optional
- Hot sauce, for the table
Heat oil in a large skillet over medium high heat. Shake together the flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture. Brown chicken in batches for 4 minutes per side. Transfer to a 6 quart crockpot as it is browned. Add the onion, bell pepper and celery to the skillet; stir and cook for 3 minutes, then add the jalapeno, garlic, thyme and bay leaves and cook another minute. Using kitchen shears, chop the tomatoes in the can and add to the skillet; add the tomato paste, Worcestershire sauce, sugar, and salt. Bring to a boil, then transfer to the crockpot on top of the chicken. Cook, covered, on low for 3 hours. Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.
Cook's Notes: Piquant by definition is fairly spicy. If you want it more on the mild side, reduce the Cajun seasoning, and eliminate the red pepper flakes and hot sauce.
Stovetop Prep: To prepare this for the stovetop, prepare as above in a large Dutch oven, except add in 2 cups of water. You can also stir in 2 tablespoons of a prepared roux, or simply remove chicken and use a cornstarch and water slurry at the end to thicken sauce. Cover and low simmer for about 1-1/2 hours, checking periodically to see if additional water is needed, adding in only a little at a time so not to thin too much.
Requires Adobe Reader - download it free!©Deep South Dish
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Crockpot BBQ Chicken Wings
Crockpot Pomegranate Cranberry Chicken
Disclosure: I received a free copy of this cookbook from Harper Collins Publishers.