Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped onion
   2      tablespoons   dry brown roux
   1      cup           chopped tomato
     1/2  cup           water
   2      teaspoons     red wine vinegar
   4      cloves        garlic -- minced
     1/2  teaspoon      thyme
   1                    bay leaf
     1/4  teaspoon      freshly ground pepper
     1/8  teaspoon      cayenne pepper
   2      3 oz.         skinless chicken breasts

Preparation:

Cook the onion in a heavy saucepan over medium heat, stirring regularly until slightly brown. Blend in the roux. Add remaining ingredients except the chicken breasts, cover, and simmer for 15 minutes. Place the chicken in the sauce, cover, and cook for 10 minutes more. NOTE: This dish should have both a pepper and vinegar bite to the taste; it draws its name, piquant, from the French meaning "pungent, tart, biting." VARIATIONS: Any vinegar can be used in place of the red wine vinegar. If you cut up the breast meat into bite-size pieces, you can serve this dish as a stew over rice. Rabbit, squirrel, and duck are all used in Sauce Piquant variations.