Chicken Sauce Piquant

• 2 cups bacon drippings
• 6 cups flour, all-purpose
• 7 cups onions chopped
• 1 cup sweet red bell peppers chopped
• 3 cups scallions, spring or green onions chopped
• 1 cup celery chopped
• 3 cups parsley leaves chopped
• 1/4 cup garlic chopped
• 20 pounds baking hens
• 1 x water
• 1 pound mushrooms sliced
• 16 cups tomato sauce
• 8 cups white wine chablis
• 1 1/2 pints olives stuffed
• 6 tablespoons worcestershire sauce
• 8 tablespoons red hot pepper sauce
• 1 teaspoon mint leaves crushed
• 6 tablespoons salt

1. The bacon drippings are for browning the chicken.
2. The 20 lbs of chicken should be cut up in 2-inch-long pieces.
3. Justin likes more wine in this sauce than some peoples.
4. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take.
5. Make sure you taste your sauce as you add the wine.
6. Make a roux.
7. Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear.
8. Add parsley and garlic and saute.
9. Brown off chicken while roux is being made.
10. After onions, etc.
11. are tender, add water to bring roux to a smooth paste.
12. Add all other ingredients and enough water to cover well.
13. Bring to a boil, and then cut heat.
14. Cook for about 4 to 6 hours.
15. Serve over spaghetti.

bacon drippings, flour, onions, sweet red bell peppers, scallions, celery, parsley, garlic, baking hens, water, mushrooms, tomato sauce, white wine chablis, olives, worcestershire sauce, red hot pepper sauce, mint, salt

Taken from recipeland.com/recipe/v/chicken-sauce-piquant-39274 (may not work)