↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken leg and thigh quarters
1 tsp salt
1/4 lb butter
1 tsp cayenne pepper
1 cup onion, finely chopped
3 tbsp flour
3 tbsp garlic, minced
1/4 cup white wine
1 tbsp parsley flakes
3 cups chicken stock
Wash leg and thigh quarters well. Place on a cutting board and remove the bone. Melt 3 tbsp 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 saute 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 saute 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 heats. 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 inch 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.
view more member recipes
CAJUN STICKY CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken leg and thigh quarters
1 tsp salt
1/4 lb butter
1 tsp cayenne pepper
1 cup onion, finely chopped
3 tbsp flour
3 tbsp garlic, minced
1/4 cup white wine
1 tbsp parsley flakes
3 cups chicken stock
Wash leg and thigh quarters well. Place on a cutting board and remove the bone. Melt 3 tbsp 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 saute 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 saute 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 heats. 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 inch 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sticky Chicken
by kathiecooks
1 chicken cut up 4 tablespoons cooking oil 1/4 cup flour salt and pepper to taste butter Pour about 2 tablespoons oil into skillet. Add a tablespoon of butter if desired. Heat until oil
by kathiecooks
1 chicken cut up 4 tablespoons cooking oil 1/4 cup flour salt and pepper to taste butter Pour about 2 tablespoons oil into skillet. Add a tablespoon of butter if desired. Heat until oil
* Sticky Roasted Chicken*
by sgre52160
1 (3 to 4 lb) whole chicken 1 medium onion, cut into chunks 4 tsp kosher salt 20 turns of the pepper grinder 1 tsp Cajun seasoning, or to taste 1/2 tsp garlic powder 1 tsp onion powder 1 tsp wh
by sgre52160
1 (3 to 4 lb) whole chicken 1 medium onion, cut into chunks 4 tsp kosher salt 20 turns of the pepper grinder 1 tsp Cajun seasoning, or to taste 1/2 tsp garlic powder 1 tsp onion powder 1 tsp wh
Sticky Lemon Chicken
by sgre52160
1 large chicken, cut into 8 to 10 pieces Sea salt and black pepper 3 to 4 tbsp olive oil 1 head of garlic, halved horizontally Few thyme sprigs Splash of sherry vinegar 2 tbsp dark soy sau
by sgre52160
1 large chicken, cut into 8 to 10 pieces Sea salt and black pepper 3 to 4 tbsp olive oil 1 head of garlic, halved horizontally Few thyme sprigs Splash of sherry vinegar 2 tbsp dark soy sau
*roasted Sticky Chicken*
by sgre52160
1 4-5 lb whole chicken, giblets removed 2 tsp salt 1 tsp paprika 1 tsp onion powder 1/2 tsp dried thyme 1/2 tsp garlic powder 1/2 tsp white pepper 1/4 tsp cayenne pepper 1/4 tsp black pepper
by sgre52160
1 4-5 lb whole chicken, giblets removed 2 tsp salt 1 tsp paprika 1 tsp onion powder 1/2 tsp dried thyme 1/2 tsp garlic powder 1/2 tsp white pepper 1/4 tsp cayenne pepper 1/4 tsp black pepper
Asian Sticky Chicken
by sgre52160
1 whole chicken, cut into pieces (or use chicken pieces of choice) Fresh ground black pepper (do not season the chicken with any salt!) Oil for browning Glaze: 4 tbsp vegetable oil (or as needed
by sgre52160
1 whole chicken, cut into pieces (or use chicken pieces of choice) Fresh ground black pepper (do not season the chicken with any salt!) Oil for browning Glaze: 4 tbsp vegetable oil (or as needed
view more member recipes