Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Typically Piquant sauce is a spicy, tomato base that is found in Cajun cookin, here Joni used chicken stock instead. The word Piquant comes from the French for “to prick or sting” and this zesty sauce just does that.
Ingredients
Adjust Servings
Instructions
- Broil the meat until the desired doneness
- Add olive oil to pan and lightly brown the shallots
- Add anchovy paste to the pan and let it soften and become moveable. Then add the red wine vinegar, garlic, bay leaf, thyme, clove, chili pepper(s), salt, and pepper.
- Once the vinegar has evaporated and the flour and let it brown a little
- Slowly add the chicken broth a little at a time and stir to make a smooth sauce. Add the meat to the pan and let this simmer for 30 minutes
- 10 minutes before the 30 is up, add the capers