Chicken Sauce Piquante

Course : Cajun
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1/2 cup chopped onion
2 tablespoons dry brown roux
1 cup chopped tomato
1/2 cup water
2 teaspoons red wine vinegar
4 cloves garlic -- minced
1/2 teaspoon thyme
1 piece bay leaf
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 medium skinless chicken breasts 3 oz.

Preparation / Directions:

Cook the onion in a heavy saucepan over medium heat, stirring regularly until slightly brown. Blend in the roux. Add remaining ingredients except the chicken breasts, cover, and simmer for 15 minutes. Place the chicken in the sauce, cover, and cook for 10 minutes more. NOTE: This dish should have both a pepper and vinegar bite to the taste; it draws its name, piquant, from the French meaning "pungent, tart, biting." VARIATIONS: Any vinegar can be used in place of the red wine vinegar. If you cut up the breast meat into bite-size pieces, you can serve this dish as a stew over rice. Rabbit, squirrel, and duck are all used in Sauce Piquant variations.

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