Recipe: Chicken and Oyster Sauce Piquant (served over rice, River Road Recipes)

CHICKEN AND OYSTER SAUCE PIQUANT

1/3 cup plus 2 tbsp. flour
6 tbsp. oil
3 large onions, finely chopped
1/2 cup chopped ham
8 to 10 chicken breasts, skinned
1 (6 ounce) can tomato paste
1/2 can water (tomato paste can)
3 cloves garlic
1/2 cup finely chopped celery
1/4 cup finely chopped fresh parsley
1/2 bunch green onions, thinly sliced
1 (3 ounce) bottle pitted green olives, finely chopped
1 small jar sour pickles, finely chopped
1/2 rind of a lemon, grated
2 cans (6 ounces each) sliced mushrooms with liquid
1/2 tsp ground red pepper (cayenne)
Salt and ground black pepper to taste
1 pint oysters
1 cup white wine, divided use
Hot cooked rice (for serving)

Brown flour in oil very slowly, until dark brown. This takes about 30 minutes.

Add chopped onions and cook slowly until tender.

Then add chopped ham and cook a few minutes.

Add raw chicken breasts and stir thoroughly to coat each piece. Add tomato paste and the can of water. Simmer for 30 to 45 minutes.

Add olives, sour pickle, lemon rind and cook for a few minutes, turning chicken to coat.

Add mushrooms with the liquid. Season with salt and peppers. Simmer (over low heat) for 4 to 5 hours. Stir occasionally to keep chicken from sticking.

About 30 minutes before serving, add 1/2 cup wine and bring to a simmer. Add oysters with juice and cook until oysters curl at the edges.

Just before serving, add another 1/2 cup of wine.

Serve chicken on a bed of rice with sauce poured over.

Source: River Road Recipes by the Junior League of Baton Rouge, LA.