Chicken with a grease gravy recipe

Cajun Ninja's sticky chicken recipe is what you want.

It's on the U tube.

It's good.

There’s pot fried chicken, where after frying the chicken in a smallish about of grease in a pan, you take some of those drippings and pour over rice.

Also, there’s Opelousas Sostan Chicken, which is done in the oven with lots of butter, and makes a nice grease gravy for either rice or mashed potatoes.

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I copied this recipe for Sticky Chicken from the Prudhomme Family Cookbook, by Chef Paul Prudhomme. It's the closest method to how we cook it, and it's very well laid out. Good luck.. and enjoy.

Season the chicken the day before, cover and refrigerate until ready to cook. The dish is cooked for a fairly long period of time over high heat. If your gas burner or electric cooking element produces a very high heat, or if your pot is not a heavy one, you will need to adjust the temperature down.

1- 3 to 3 1/2 lb fryer, cut up
Seasoning mix: 1 tbsp sugar, 2 teaspoons of salt, 1 teaspoon of ground red pepper (cayenne)
1/2 cut vegetable oil
1 1/2 cut finely chopped onions
3/4 cup finely chopped bell peppers
1 tbsp all-purpose flour
2 1/2 cups Basic Chicken Stock
1/2 teaspoon minced garlic
Cooked Rice (we usually cook 4 cups) and cornbread

Remove all excess fat from the chicken pieces and place chicken in a large bowl. Combine the seasoning mix ingredients in a small bowl, mix well. Sprinkle the pieces evenly on both sides with 1 tbsp plus 1 tsp of the mixture, working it in with your hands. Cover well and refrigerate overnight. Reserve remaining seasoning mix to finish the dish.

In a heavy 6 quart saucepan, cast iron pot or Dutch oven, with as broad a bottom as possible, heat the oil over high heat for 2 minutes. Drain the chicken pieces and add them all to the pan, in a single layer. Turn each piece to coat with oil and start to cook skin side down first. Cook until well browned on both sides, about 20 minutes, turning only occassionally and allowing pieces to stick and build up a little crust before turning. Scrape pan bottom only if sediment is getting dark brown: if necessary, transfer any very brown bits of sediment to a plate.

Remove pan from heat and transfer chicken to the plate with the sediment. Pour the hot oil from the pan into a glass measuring cup, leaving as much sediment as possible in the pan. Return 1 tablespoon of the hot oil to the pan and add the onions and bell peppers. Return pan to high heat and cook about 1 minute, scraping pan bottom constantly to loosen sediment. Add 2 1/2 tablespoons more hot oil to the pan, then stir in the flour. (Discard any remaining oil in the measuring cup.) Continue cooking about 3 minutes, stirring and scraping pan bottom constantly. Reduce heat, or remove pan from heat momentarily if mixture seems close to burning and scrape pan bottom constantly.

Now, stir in the 1 1/2 cups of the stock and scrape pan bottom until all sediment is dissolved. Cook until mixture is a rich brown color and noticeably thicker, about 7 minutes, stirring occassionally. Stir in the garlic and the remaining 2 teaspoons seasoning mix, then add the plateful of chicken pieces and drippings. Add the remaining 1 cup stock and continue cooking until liquid has reduced to a gravy, about ten minutes more, stirring occassionally.

Remove from heat and serve immediately over rice and serve with cornbread and your choice of vegetable.

I like to use just onions and garlic,plus I add mushrooms. And green onions and parsley attheend. Damn that gravy is fine.

There’s all kinds of ways to do it.. The flour is a thickening agent, not a roux.. You’re not browning the flour.. The sugar is what browns the chicken. You can even add the sugar straight to the pot instead of mixing it with the seasoning. Whatever floats your gravy boat.

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The flour is a thickening agent, not a roux..

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Putting flour into oil is making a roux.

It isn't going to cook too dark with the onions and peppers in there, but it's still a roux. I always knew grease gravy to be thinner without any flour. With a roux, it's more like a fricassee depending on how thick you make it.

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Not a roux

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It is. There is not argument against it.

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You can use corn starch.. It’s a thickening agent.

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Yeah the frick do you think a roux is? A thickening agent. It just gives more flavor than other methods.

For this application, it will be a light roux and not add much flavor if at all.

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So anytime you mix flour with oil, you’re making a roux? That goes for pie crusts, pancakes and anything else you mix flour and oil into..

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roux

/ro?o/

?Learn to pronounce

noun

a mixture of fat (especially butter) and flour used in making sauces.

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Hmmm

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I’m sorry dude. But if you do t understand what a roux is, you’re going to have to accept the fact that Cajun and Creole cooking is something you obviously don’t know anything about.

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Lol

Maybe don't try to insult people all the time when you're wrong.

My understanding is that flour and fat which is browned and used as a thickening agent is a roux.

Sorry if you’re offended.. but I’m glad you took the time and interest to read my post. Thank you. Have a nice day.