Old fashioned Cajun sticky chicken Etoufee

You sure 'bout that, Captain?

It's a great afternoon in my world Cooking an ole family favorite, drinking ice cold beer, listening to WWL radio, life is what ya make it and Cajuns know how to make it happy!!!

This is Paul Prudehomme's Sticky Chicken

Sticky Chicken

"When I was a child, we raised lots of chickens. My mother devised this recipe to cook old roosters and hens. She would flour them lightly and cook them over very low heat. When they were done, the chicken actually did feel sticky. One of the memories that really stays with me is of my mother preparing this dish."


Seasoning mix:

1 Tbs salt
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper (preferably cayenne)
½ tsp black pepper
*
1 (5- to 6-pound) stewing chicken, cut up
1 ½ cups all-purpose flour
Vegetable oil
3 cups chopped onions
1 cup chopped celery
6 ½ cups Rich Chicken Stock
1 tsp salt
¾ tsp fresh sage, or ¼ teaspoon ground sage
½ tsp ground red pepper (preferably cayenne)
½ tsp black pepper
½ tsp dried thyme leaves
¼ tsp white pepper
¼ tsp dried sweet basil leaves
¼ tsp dried oregano leaves
Hot Basic Cooked Rice or boiled potatoes

1. Combine seasoning mix ingredients. Generously sprinkle both sides of the chicken pieces with about 4 teaspoons of the seasoning mix. Combine the remaining seasoning mix with the flour in a paper or plastic bag. Generously dust each chicken piece with the seasoned flour. Reserve leftover flour to make the roux.

2. In a large skillet heat 1 inch of oil to 230° to 250°. Cook the chicken pieces in the hot oil, maintaining the oil’s temperature to a level just hot enough for the chicken to boil instead of fry. (This procedure tenderizes the chicken and brings the gelatin from within the bones to the surface.) Cook pieces of similar size together to ensure even cooking. Boil with skin side down about 20 minutes, then on the other side until tender, about 15 minutes more. Drain on paper towels.

3. Remove skillet from heat and let cool 15 minutes. Pour the oil into a large glass bowl, leaving the sediment in the pan. Pour ½ cup of the cooled oil back into the skillet and heat over high heat. Slowly whisk in ¾ cup of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 minutes, whisking constantly (be careful not to let it scorch or splash on your skin). Immediately stir in the onions and celery and continue cooking until onions are wilted, about 5 minutes, stirring constantly. Remove from heat.

4. In a 4-quart saucepan bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition. Then add the boiled chicken pieces and the seasonings. Simmer uncovered over low heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often. Serve immediately over rice or with boiled potatoes.

Yield: Makes 6 to 8 servings

Source: Paul Prudhomme's Louisiana Kitchen

I had this at K-Paul's and it was excellent!

IWEI

That looks excellent Capt.

quote:

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I did not know Paul but he came from a big family

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My grandmother married Pauls brother Malcolm. Malcolm died in 1999.

Looks good Capt'n. Mine is similar to Paul's recipe.