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Sticky Chicken
This is Mary Pierce's grandmother's recipe. Mrs. Velma Gaudet's recipes are in Mary's cookbook, "Good Ole Cajun Cooking", which is available at Sugarland Hardware, Lafourche Tourist Center and G & F Sporting all in Raceland, LA. and Keif's Hardware in Galliano, LA. Also, you can get more info by "friending" Good Ole Cajun Cooking on Facebook or email Mary at lexus443@gmail.com
oil
flour
1 1/2 onions
3-4 green onions, chopped
1/2 bell pepper, chopped
1 1/2 stalks celery, chopped
3 cloves garlic, minced
2 chickens, cut in pieces
optional: Kitchen Bouquet, cornstarch dissolved in water
In a 5 quart Dutch oven, pour enough oil to cover the bottom of the pot and heat. Pour in 3 1/2 cooking spoons of flour and stir until color of a shiny new penny. Add vegetables and saute (except garlic, wait 15 minutes, then add). Add chicken pieces, brown a little. Add water halfway up the chicken pieces and cook on high until a rolling boil, reduce to simmer. At the same time, add salt, pepper, and a little Kitchen Bouquet. Stir and cook for about an hour with cover mostly on. Add cornstarch dissolved in water if needed at the end to thicken. Check the chicken for tenderness. Turn off and let mellow.