Cajun Sticky Chicken
Posted by: Jerseygirl Fri, 8 Jul 2005, at 4:50 a.m.
6 chicken leg and thigh quarters 1 tsp salt
1/4 LB Butter or margarine 1 tsp cayenne pepper
1 cup onion, finely chopped 3 tbs. all purpose flour
3 tbs. garlic, minced 1/4 cup white wine
1 tbs. parsley flakes 3 cups chicken stock
Wash leg and thigh quarters well. Place on a cutting board and remove the bone.
Note: the butcher will do this for you if you want, for a small fee.
Melt 3 tbs butter in a skillet on high heat. Place deboned chicken in the
skillet skin side down. Set heat to medium high and fry the chicken until the
bottom side is beginning to brown along the edges (about 10 minutes). Sprinkle
with salt and pepper and turn. Cook 10 to 14 minutes or until chicken is done.
It will stick, don't worry, just scrape the chicken out and set aside on a
DO NOT DRAIN ON PAPER!
To the skillet add remaining butter and
add onion, garlic and parsley and sauté' for 5-7 minutes. Add
flour and stir in well. Continue to stir until flour is beginning to stick to
the bottom of the pan. Return heat to highest setting and sauté' for 30 seconds.
Add the wine and remove from heat immediately and stir until pan is clean of
stuck residue. You are de-glazing the skillet. Return to high heat. Add chicken
stock stirring until all is blended. Adjust liquid for texture. Cover the
skillet and simmer on low for 15 minutes.
While the pot is simmering, remove the skin from the cooked chicken and discard.
Cut the chicken into 1" pieces and return the chicken to the skillet and stir
well. Continue to simmer for 3 minutes. Remove from heat and set aside covered
for 10 minutes serve with rice or potatoes.