Shelly's Recipe

CAJUN STICKY CHICKEN

Category: Chicken

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.