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

Well, it's an exciting time here around Deep South Dish headquarters, because the debut of the official Deep South Dish Homestyle Southern Recipes cookbook on one of my all time favorite shows, QVC's In the Kitchen with David is coming up!


We were originally scheduled to launch on Sunday, March 15th, 2015, but as things go, we got rescheduled tentatively to April 19th. It's still going to be an exclusive opportunity to get an early copy of the cookbook, well before it hits the bookstores and online so be sure to save the new date! Of course I am so very happy to be bringing y'all the cookbook so many of you have been asking me to do for years - that's a given - but I'm also pretty stoked about meeting David in person too, to be honest. He makes me laugh every Wednesday and Sunday and he's pretty much outfitted my kitchen with everything from pots and pans to bakeware, gadgets and small appliances, plus he's filled up the freezer a time or two (do I hear Perfect Gourmet potstickers anyone? French crossiants? Corkies?)

I'm nervous about being on live television, but many have come before me and survived, plus being a viewer already, I'm sure it'll be like hanging out in the kitchen with a friend with David... though I sure wouldn't mind a prayer or dozen to help keep my nerves in check too y'all. One thing's for sure, I'm taking my superhero pose 5 minutes before airtime. If you're a fan of Grey's Anatomy that will make perfect sense to you.


Seriously though, never in a million years would I have thought I'd end up right where I am when Hurricane Katrina changed the entire path of my working career. I had been working since I was 15 and had spent a huge percentage of that last portion of my work life, building a solid career path. Just goes to show you that you can put everything you have into something, get all your ducks lined up in the proverbial row, and then, in the blink of an eye, and completely out of your control... everything changes.

I started this blog and from day one I put my heart into it. I've worked as hard at this as I have anything in my life and I am so grateful for those of you who have shared in this experience and supported me all along. I carry no expertise. I'm not a classically trained chef. I'm a home cook just like you, who learns things through mistakes and trial and error, just like everybody else. I just happen to share those lessons. My experience in the kitchen is built upon the same sentimental bones of memories that so many of yours are. You made this site and you walked through the doorway that God opened for me and I thank you for that.

You might ought to pray for The Cajun too when I go back up to Philadelphia, because frankly he doesn't realize how much I do on a regular basis around here until something takes me away for a few days and he has to take over. This trip the fridge was full of leftovers so I could focus on getting ready for my trip, and the grandkids and four-legged furbabies kept him occupied too, so hopefully the time will go by quickly for the next trip. Being a list maker, I made him a list of my routine and since we go through a gallon of tea every other day, I tried to teach him how I make tea, but I'm thinking he may be tea-deprived since he's used to just hollering "we're out of tea!" Yes, y'all. He is spoiled... and, I'm a little old-school, so that is perfectly okay with me.


This sticky chicken, and the butter beans pictured alongside, are two of the dishes that I made. I had 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.


Rouse's had a large package of boneless, skinless chicken thighs on sale recently, 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 version 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 slower cooker version, along with a wide range of variations.

This version of sticky chicken is more regional to the Deep South and is a little bit different from the 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 just use brown sugar. It is delicious. Traditionally, this recipe is made with skin-on thighs, so either 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.

Here's how to make it.

Heat oil and one tablespoon butter in skillet 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. 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 skillet 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.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Cast Iron Skillet Roasted Cut Up Chicken
Spicy Sweet Bacon Chicken Breasts
Mimi's Rotisserie Style Sticky Chicken
Posted by on March 11, 2015

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
150308
.

Bookmark and Share

20 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

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

 
Related Posts with Thumbnails