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Sticky Chicken
Category: Main Course, Chicken
Serves:
Rating:
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Ingredients:
1 fryer cut up 3 T. Emeril’s Essence 1 c. all-purpose flour 1/2 c. vegetable oil 2 c. sliced yellow onions 1 c. sliced bell pepper 1 c. sliced celery 1 T. chopped garlic 1/2 t. dried thyme 12 oz. dark beer 2 bay leaves 2 c. chicken stock 2 T. chopped parsley leaves Steamed rice
Directions:
Season the chicken generously with 2 T. Essence. Add the other tablespoon of Essence to the cup of flour. Place the flour in a 1-gallon plastic bag and add the chicken to the bag. Shake the bag thoroughly to coat the chicken with the flour. Remove the chicken from the bag and place on a plate to dry. Reserve the flour. Heat 1/2 c. of oil in a large iron skillet to 320°F. Brown the chicken in two batches, cooking 4 minutes per side. Reserve the chicken on a plate lined with a paper towel. Reduce the heat to medium. Add the onions, peppers and celery to the hot oil, and cook, covered for 5 minutes stirring occasionally to prevent sticking. Add the garlic and thyme and cook 1 minute. Add 3 T. reserved flour to the pan and stir well If the vegetables still have an oily appearance, add up to 2 more tablespoons of flour. Cook for 3 minutes, stirring to prevent burning. Add the beer and cook for 2 minutes. Add the bay leaves and stock and bring to simmer. Return the chicken to the pan and cover. Simmer gently for 30 minutes until the chicken begins to pull away from the bone. Using a slotted spoon, place the chicken on a serving dish. Sprinkle with chopped parsley and serve with steamed rice.