Sharon LaFleur's Favorite Summer Chicken Sauce Piquante

Sharon LaFleur's Summer Chicken Sauce Piquante

An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights. ~Sharon LaFleur


  • 2 lb bone-in, skin-on chicken breast cut into 4 equal pieces 
  • salt and pepper or Cajun/Creole seasoning to taste
  • 4 tbsp olive oil
  • 1 medium onion, sliced
  • 2 medium bell peppers, any color, sliced
  • 1/2 cup chicken broth
  • 2 medium tomatoes cored and cut into bite-sized pieces 
  • 1 clove garlic or shallot, minced
  • 1 tsp Worcestershire sauce
  • red pepper flakes to taste


  1. Pat chicken dry and season with salt and pepper. Heat large skillet over medium high heat for 3-4 minutes, add oil. Place chicken pieces, skin side down, in skillet and sauté 5 minutes or until deep golden brown. Flip chicken to the other side and sauté 2-3 minutes.
  2. Remove chicken to a plate, lower heat to medium and add onion slices. Sprinkle with salt and sauté for 5 minutes, stirring every minute or so. Onions should be golden but not brown.
  3. Add peppers and sauté 3-4 minutes. Add garlic, cook 30 seconds until aroma blooms. Add tomatoes and combine all ingredients.
  4. Add chicken broth and Worcestershire. Stir again and place chicken, skin side up, on vegetables. Cover and simmer for 20 minutes.
  5. Check chicken for doneness using a paring knife. Cut down to the bone and make sure there are no traces of pink. Use an instant read thermometer; temperature should be 160 degrees F. Plate and serve.



Sharon LaFleur's Favorite Summer Chicken Sauce Piquante
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1 comment

This looks divine! I love recipes that call for ingredients that are always on hand.

Tiffany Steward

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