T’as faim?
Ok, so here’s the sticky chicken. You can add chicken stock if too thick or corn starch if too thin....
4 Yellow Onions
4-5 lbs of Chicken on the Bone
Cajun Seasoning
Garlic Powder
Flour
1 Stick of Butter
2 Cups of Chicken Stock
*optional*
2 Tablespoons of Corn Starch
1/4 Cup Cold Water
Start out by heating a large pot over a Medium/High Heat.
Chop the onions and set aside.
Coat each side of the chicken with generous amounts of cajun seasoning and garlic powder.
Dust each side of the chicken with flour.
In the large pot, add the stick of butter.
Once the butter as melted, add the chicken to the pot. The chicken should layer tightly next to one another along the bottom.
Brown the chick for 6-8 minuets on each side.
Could possibly be less depending on how high our heat is.
Once you you’ve browned the chicken on all sides, you’re going to want to remove the chicken into a bowl off on the side.
Next add the chopped onions to the pot.
Begin stirring the onions so that you can get up any remaining drippings on the bottom of the pot.
Continue to sauté the onions for 25-30 minuets.
After about 25-30 minuets, add small amount of chicken stock to the pot. Blend any browning that may be stuck to the pot.
Next add the chicken back to the pot. Pour in any liquid that may be left in the bowl.
Add the remaining chicken stock.
Bring to a boil, cover, lower to a simmering heat, and let simmer for 1:30-2 hours.
It’s ok to stir every 20 minuets or so.
Fini. Cuire du riz (Cook some rice) and enjoy.