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easy chicken dishes

Sticky Chicken

Love this recipe because it is so yummy and so easy!

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Sticky Chicken

This is what you are going to need-
1 whole chicken, quartered
Salt and pepper to taste
¾ cup ketchup
¾ cup brown sugar
½ cup soy sauce, reduced sodium
½ cup honey
3 teaspoons horseradish
3 cloves garlic, pressed

This is what you need to do-
Preheat oven to 350 degrees. Wash and pat dry chicken pieces. Season the chicken with salt and pepper or a little Cajun seasoning. Combine remaining ingredients in a small boiler and cook over medium heat, stirring often, until sugar dissolves. Place chicken skin side down in a baking dish and pour sauce over chicken. Bake for 30 minutes. Remove chicken from oven and turn chicken over. Spoon the sauce over the chicken. Return to oven and continue cooking for an additional 30 minutes or until chicken is cooked throughout.

Chicken and Mushroom Fricassee

A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

Chicken and Mushroom Fricassee

Ingredients:

3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms

Directions:
Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

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