To be honest, I never knew this
had a name, until I saw one of Chef Paul's shows and he cooked up
some. "Sticky Chicken" is so easy to fix yet so full of
flavor. My pop would always make it in a covered casserole. I'll
do that sometimes, but most of the time I'll use the ole trusty
one cut up fryer (or your favorite parts. no more
than one skillet layer of chicken)
1/4 cup of each: chopped small, yellow onion, bell
pepper, celery, green onion, parsley
1/2 tbsp minced garlic
1/2 stick of butter (slice into chips)
salt, lemon pepper, Creole seasoning (your
favorite), oregano flakes, Worcestershire
Season each chicken piece with your
seasonings. Don't hold back...really season'em up! Pat flour on
each chicken piece to coat and set in the ice box for the time
Heat up a large iron skillet and add
just enough olive oil to cover. Sauté' the chopped vegetables,
parsley and garlic until wilted.
With your spatula (wooden one I hope),
spoon-out the vegetables into a bowl. Add a little more oil to the
skillet and begin to brown the chicken. You're just browning, not
frying, so it's ok to fill the skillet as long as the heat is
consistent. Cook for about 5 minutes and use tongs to flip each
piece over and cook for 5 more minutes. Sprinkle on a little
more Creole seasoning.
Ok, this next step will
appear like I'm defeating the purpose, but trust me. With
your spatula, scrap the bottom of the pan to loosen up those
great "brown things". Add about 1/4 cup of
water (or white wine) then add the chicken back to the skillet. Cover
the chicken with the vegetables, butter chips and just a drizzle
more of olive oil. Cover with a lid or foil and bake at 300
degrees for one hour.
Remove the skillet to remove the lid.
Flip the chicken over. Give another little dash of oregano and
a squeeze of juice from the lemon. Place back into the oven
with no lid. Cook for 30 minutes longer.
That's it! A nice
slow cooking dish that gives you time to cook a couple of side
dishes to go with your chicken. Makes a great excuse to cook some
homemade cornbread or oyster dressing and gravy to keep toned-up
for the holidays.
Bass Lite Man