Chicken And Oyster Sauce Piquant Recipe
Servings: 1
Ingredients
- 1/3 c. plus 2 tblsp flour
- 6 Tbsp. oil
- 3 lrg onions, finely minced
- 1/2 c. minced ham
- 10 x chicken breasts, skinned
- 1 x 6-oz can tomato paste
- 1/2 can water
- 3 clv garlic
- 1/2 c. celery, finely minced
- 1/4 c. parsley, finely minced
- 1/2 bn green onions, thinly sliced
- 1 x 3-oz bottle pitted green olives, finely minced
- 1 sm jar sour pickles, finely minced
- 1/2 x rind of a lemon, grated
- 2 x 6-oz cans slice mushrooms with liquid
- 1/2 tsp red pepper salt and black pepper to taste
- 1 pt oysters
- 1 c. white wine
Directions
- Brown flour in oil very slowly, till dark brown. This takes about 30 min. Add in minced onions and cook slowly till tender. Then add in minced ham and cook a few min. Add in raw chicken breasts and stir thoroughly to coat each piece. Add in tomato paste and water. Simmer for 30 to 45 min.
- Add in olives, sour pickle, lemon rind and cook for a few min, turning chicken to coat. Add in mushrooms with the liquid. Season with salt and peppers. Simmer (over low heat) for 4 to 5 hrs. Stir occasionally to keep chicken from sticking.
- About 30 min before serving, add in 1/2 c. wine and bring to a simmer.
- Add in oysters with juice and cook till oysters curl at the edges. Just before serving, add in anoth4er 1/2 c. of wine. Serve chicken on a bed of rice with sauce poured over.
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