I ran into two of my cousins, Marilyn & Susie, over the weekend. It was one of those being in the right place right time kind of things. We had taken my father-in-law out to lunch for his birthday, and while we were waiting in the restaurant, Marilyn & Susie walked by. We hadn't seen each other in ages, so it made my day to catch up with them; they are both hilarious, so we laughed alot in our brief visit. Afterward, it got me thinking about the Sunday dinners we all shared together when we visited my Grandma Josie. One of my favorites was her sticky chicken, so-called because of the consistency of the breading on the chicken. Grandma Josie used bone-in chicken, so when you were eating a piece of chicken, your hands would get "sticky" hence, sticky chicken. I use boneless, skinless chicken breasts, but you could certainly use thighs, or to be authentic, bone-in chicken pieces. I served this with buttered tiny yukon gold potatoes, but angel hair pasta tossed with olive and garlic is awesome as is mashed potatoes, or even a huge chunk of Italian bread to mop up the delicious sauce, which is actually my favorite thing about sticky chicken!
2 lbs chicken breasts, cut into 2" pieces
1/2 cup flour
1/2 teaspoon Cajun seasoning or a mix of salt & pepper
3 tablespoons extra virgin olive oil
2 tablespoons garlic, finely chopped
1/4 cup parsley, chopped
4 cups chicken broth
Season flour with Cajun seasoning. Toss chicken pieces in the seasoned flour; shake off excess, and place pieces on a piece of wax paper.
Heat olive oil in large skillet.
Add chicken pieces and cook until golden brown on each side. You're just browning, not cooking thoroughly.
Remove chicken from skillet and add garlic.
Cook for 3-4 minutes, stirring constantly so garlic doesn't burn.
Add chicken broth and parsley; bring mixture to a boil and lower to a simmer. Cook for 20 minutes.
Return chicken pieces to skillet, bring to a boil, reduce to a simmer, cover, and cook until chicken is cooked through and sauce has thickened to your liking. I like it somewhat thick, so I'll leave the lid ajar and cook until sauce has reduced.
Serve with pasta, potatoes, or just a huge chunk of Italian bread to mop up the sauce!
Today's post is linked to Hearth and Soul and Tuesday Night Supper Club
