Ole fashioned sticky Chicken

Sticky chicken is delicious and yours looks really good. I lightly dust the chicken in flour before browning it, and I like to add mushrooms to the gravy.

I thought that the same thing

My MIL makes it, she's from Montegut

quote:

---

I thought that the same thing

---

Me too, Old Fashioneds rule

I vote for calling it smothered chicken

I have a whole chicken I was going to cut up and make stew but I'm going to do this. Saves me from a roux. I have enough made but I'm making a seafood gumbo during the week.

Oh, la, sticky chicken reminds me of Sunday dinner at my grandmere's. Hers was a bit drier than pictured, and she always put chunks of potato in the pot once the chicken was mostly done. She would send me outside to pick two big hands full of parsley, which grew next to the cistern, where it caught the drips from the spigot. Memories....

A lot of Chinese recipes call for dusting chicken or beef with corn starch, instead of flour to create a thick sauce or gravy. I'm wondering how dusting with corn starch to make sticky chicken would come out.

My grandmaw used to make what she called a sugar roux when smothering chicken or sometimes when making a sausage gravy. It's very very easy to burn but it makes a really nice, great tasting dark gravy. It was not sweet like you might assume.

ETA: Has anyone had this too or seen this done? I have attempted it only twice. The first time it came out just like I remembered and tasted great but the second time I burned it pretty bad and it made such a terrible mess to clean I never did it again. Basically you heat sugar in oil over low heat stirring constantly. The sugar should dissolve, then clump up and dissolve again before it starts getting dark.