Chicken and Oyster Sauce Piquant
Ingredients
- 1/3 cup plus 2 tablespoons flour
- 6 tablespoons oil
- 3 large onions, finely chopped
- 1/2 cup chopped ham
- 8 to 10 chicken breasts, skinned
- 6-ounce can tomato paste
- 1/2 can water
- 3 cloves garlic
- 1/2 cup celery, finely chopped
- 1/4 cup parsley, finely chopped
- 1/2 bunch green onions, thinly sliced
- 3-ounce bottle pitted green olives, finely chopped
- 1 small jar sour pickles, finely chopped
- 1/2 rind of a lemon, grated
- 2 6-ounce cans slice mushrooms with liquid
- 1/2 teaspoon red pepper
- salt and black pepper to taste
- 1 pint oysters
- 1 cup white wine
Instructions
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 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.
