Cooking Louisiana  -  Sticky Chicken
Sticky Chicken

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 iron skillet.


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)
One lemon
Olive oil
    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 being.

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