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. 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. Traditionally, this recipe is made with skin-on, bone-in thighs, though any chicken will work, as will other cuts. 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. 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. Recently, it was the large packages of boneless, skinless chicken thighs, so I picked them up with this recipe in mind. 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. 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.
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