Wednesday, March 11, 2015

Cajun Sticky Chicken

Cajun style sticky chicken, made with boneless, skinless thighs, seared in butter and oil, then caramelized with brown sugar and finished with a rich, trinity enhanced roux.

Cajun Sticky Chicken

Rouse's Market is my favorite grocery store here, hands down, and they often have the large bags of chicken thighs or leg quarters at a great sale price. Recently, it was the large packages of boneless, skinless chicken thighs, so I picked them up with this recipe in mind.

You've likely heard of all sorts of "sticky chicken" recipes around the net ranging from the rubbed and roasted, rotissiere style like I have here on the blog, or the ketchup, honey and soy sauce version, and there's even a version with pineapple, something akin to my slow cooker version, along with a wide range of variations.

This version of sticky chicken is more regional to the Deep South and particularly, Louisiana, and a bit different from those others, made from a very rich, almost black, roux-based sauce, built after browning chicken in butter and oil and then some "burnt" sugar - I prefer brown sugar over granulated sugar. It is delicious.

Traditionally, this recipe is made with skin-on, bone-in thighs, though any chicken will work, as will other cuts. Just adjust time as needed for the pieces you use and remember, if you do use skin-on chicken pieces, you will accumulate a lot of chicken fat and need to drain off most of it before proceeding with the vegetables.

I served my sticky chicken, this time with the butter beans pictured, made from a beautiful, large ham bone from the Honey Baked store - yes, y'all, they sell bones and since I don't cook a whole bone-in ham as much as I want to cook with a bone, I pick up bones from there pretty regularly. They're nice and meaty and they sell them by the pound. This one was huge, so I actually made 2 pounds of beans with it.


Here's how to make my Cajun Sticky Chicken.

Heat oil and one tablespoon butter in a heavy, deep skillet or pot over medium high heat. Traditionally this is made in a Magnalite pot and one that has been handed down. Unfortunately, like many things, those are no longer made in the U.S. and while they are available, and they're still a pretty good pot, well, folks with tell you that they are just not really quite the same. Season chicken generously, or to taste, with Cajun seasoning and black pepper.


Quickly sear on both sides; remove to a plate to reserve juices. Deglaze pan with a splash of water and pour over the chicken.


In that same skillet, melt 2 tablespoons of the butter over low heat and stir in the brown sugar until well combined. Increase heat back to medium high and return chicken to the skillet top (skin) side down.


Cook until chicken is caramelized on one side, about 3 to 4 minutes; remove chicken and set aside; top side up. Add enough water to pan to deglaze and stir in remaining butter to skillet.


Add onion, bell pepper and celery to the skillet, cooking over medium about 3 minutes. Add garlic and cook another minute.


Stir in flour, cook, stirring constantly 2 minutes.


Then begin stirring in the chicken broth a little at a time until fully incorporated. Bring to boil, lower heat and simmer for 5 to 10 minutes to reduce and thicken; stir in parsley, if using.


Reduce heat to a low simmer, returning chicken to the pot. Turn to coat and leave top side up. Cover and simmer over low for approximately 25-30 minutes, or until chicken is cooked through and reaches 170 degrees F on an instant read thermometer, stirring around a few times to prevent sticking. Add additional chicken broth and reduce heat, only if liquid is reducing too much. Total cook time will depend on the size of the chicken thighs; don't overcook.


Spoon pan sauce over plated chicken. We like to serve this chicken with cornbread, rice and butter beans and a green veggie or salad on the side.


Check out more of my favorite chicken recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!





Yum

Recipe: Cajun Sticky Chicken

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 3 pounds boneless, skinless chicken thighs
  • 1 teaspoon Cajun seasoning (like Slap Ya Mama)
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons light brown sugar
  • 1/2 stick unsalted butter, divided
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth or stock
  • 2 teaspoons dried parsley, optional
Instructions

Heat oil and one tablespoon butter in a heavy, deep skillet or pot over medium high heat. Season chicken generously, or to taste, with Cajun seasoning and black pepper. Quickly sear on both sides; remove to a plate to reserve juices. Deglaze pan with a splash of water and pour over the chicken. In that same skillet, melt 2 tablespoons of the butter over low heat and stir in the brown sugar until well combined. Increase heat back to medium high and return chicken to the skillet top (skin) side down. Cook until chicken is caramelized on one side, about 3 to 4 minutes; remove chicken and set aside; top side up. Add enough water to pan to deglaze and stir in remaining butter to skillet.

Add onion, bell pepper and celery to the skillet, cooking over medium about 3 minutes. Add garlic and cook another minute. Stir in flour, cook, stirring constantly 2 minutes, then begin stirring in the chicken broth a little at a time until fully incorporated. Bring to boil, lower heat and simmer for 5 to 10 minutes to reduce and thicken; stir in parsley, if using.

Reduce heat to a low simmer, returning chicken to the pot. Turn to coat and leave top side up. Cover and simmer over low for approximately 25-30 minutes, or until chicken is cooked through and reaches 170 degrees F on an instant read thermometer, stirring around a few times to prevent sticking. Add additional chicken broth and reduce heat, only if liquid is reducing too much. Total cook time will depend on the size of the chicken thighs; don't overcook.

Spoon pan sauce over plated chicken and serve with cornbread, rice and butter beans and a green veggie or salad.

Cook's Notes: If you use skin-on chicken you will need to drain off chicken fat before proceeding with sauteing the vegetables.

Honey Garlic Chicken: Season and sear chicken as above. Melt butter, substitute 1/2 cup honey for the brown sugar, and add 1/4 cup soy sauce and 1-1/2 teaspoons of freshly grated raw ginger. Omit vegetables and proceed with remaining recipe as written.

Source: http://deepsouthdish.com

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©Deep South Dish
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Mimi's Rotisserie Style Sticky Chicken
Posted by on March 11, 2015

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22 comments:

  1. 1) You made me laugh out loud about your superhero pose!

    2) You are going to do AWESOME! You have inspired us home cooks all around the country and we are ROOTING FOR YOU!

    3) It doesn't matter what I stock in the fridge or freezer. If I leave for a few days, my hubby lives off delivery pizza. I give up.

    4) That chicken looks incredible!

    ReplyDelete
    Replies
    1. Fast food for mine! Thanks so much for your support Brandi!

      Delete
  2. I will be making this ASAP. You have really helped me step up my cooking game:) Cant wait to buy your cookbook. May God continue to bless you real good!!!

    ReplyDelete
    Replies
    1. Thank you so much Stacey! I'm just a home cook like anybody else but I'm happy to share my recipes with y'all!!

      Delete
  3. Hey Mary! I have a spoiled husband too, so I know what you mean. I'll be praying for you, and The Cajun. Remember, the Lord will be right there with you! God bless!

    ReplyDelete
    Replies
    1. Oh thank you for that important reminder Candis!

      Delete
  4. Mary, I have enjoyed all the QVC foods you mentioned. I especially like those pot stickers & so does my picky husband. I have precooked meals for him when I've gone down to visit with our daughter & he gets along fine. He can't cook much & relies on me for just about all his meals. But that's my fault, I've spoiled him plus I can't stand his attempts at cooking. :) I'm really looking forward to getting your cookbook and seeing you and hearing you speak on "In the Kitchen with David" this Sunday. Try not to be nervous (that's easy for me to say) :) I'm praying for you and I know the good Lord will help you get through the segment. Have fun!

    ReplyDelete
    Replies
    1. Oh those pot stickers Tricia! They sure are good & it's just so nice to have some of those things on hand isn't it? My husband doesn't even attempt to cook anymore - but thank goodness because he's attempts are not too great either lol!

      I revised the post above after finding out late yesterday that my segment was rescheduled. :( I was a bit disappointed since I was already up there, but everything happens for a reason right?

      Delete
  5. Wow! This looks delicious. Thanks for sharing the recipe. Also, congratulations on your cookbook!

    ReplyDelete
    Replies
    1. Thanks Lauren! The chicken is soooo good. Hope you try it sometime!

      Delete
  6. I still want my 10 autographed copies lol. If I miss the Sunday show am I just outa luck?

    Emugg

    ReplyDelete
    Replies
    1. LOL, 10?! Well... my date got changed so I'll be on April 19th (tentatively) so there's still time. Good to see you too by the way.

      Delete
  7. Oh, Mary, so proud of you. Can't wait to get your cookbook, I had been expressing my hope to you this last year that you would publish one. So excited for you to be on TV, YOU will be GREAT. Have fun and enjoy yourself and sell bunches.
    Your native Mississippi friend that lives in Loxley, AL

    ReplyDelete
    Replies
    1. Thank you so much! My segment did get postponed to April 19th now though, so I'll take those blessings with me if that's okay?!!

      Delete
  8. I can't wait to see you on QVC and order your cookbook! I know you'll do great!

    ReplyDelete
    Replies
    1. Thanks Anne! They did change my date to April 19th but I hope that you will be able to call then.

      Delete
  9. I made this for our family's supper tonight & it was FANTASTIC!! Sweet with just a little hint of spiciness from the Cajun seasoning. My 3 kids gobbled it up & that is a rare thing for them to all enjoy the same dish! Thank you for sharing this.

    ReplyDelete
    Replies
    1. Awesome!! I'm so glad that they enjoyed it and thank you for letting me know Carla!!

      Delete
  10. Wow, I'm so excited for you!!! I can't wait to get my hands on one of your cookbooks. Every and I mean EVERY recipe I've made on this site has always came out fabulously and put a smile on my little family's face. Anyway, I will be making this recipe this weekend, will report back soon. I just wanted to drop a line or two to let you know that our family supports you all the way, and my 6yr old said to tell that lady on the internet thank you for the biscuits ha!!! Our sincerest congratulations to you!!!!

    ReplyDelete
  11. Mary, have you ever made boiled ham and potatoes(red)? I make that about every few months, when Rouses has hams on sale.

    ReplyDelete
    Replies
    1. I haven't! Now, how do you make it because I need to?!!

      Delete

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