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Cajun Sticky Chicken




Source of Recipe


Internet


List of Ingredients




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



Recipe



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 plate. 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.