Sticky Chicken

Total Time:
1 hr 10 min
20 min
50 min

4 servings

  • 1 (3-pound) frying chicken, cut up into 8 pieces
  • 3 tablespoons Essence, recipe follows
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 cups sliced yellow onions
  • 1 cup sliced bell peppers
  • 1 cup sliced celery
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon dried thyme leaves
  • 12 ounces dark beer
  • 2 bay leaves
  • 2 cups chicken stock
  • 2 tablespoons chopped parsley leaves
  • Steamed rice, for serving
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Season the chicken generously with 2 tablespoons of Essence. Add the other tablespoon of the 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 well to thoroughly coat the chicken with the flour. Remove the chicken from the bag and place on a plate to dry. Reserve the flour.

Heat the 1/2 cup of oil in a large iron skillet or Dutch oven to 320 degrees F. Brown the chicken in 2 batches, cooking for 4 minutes on each side. Reserve the chicken on a plate lined with an absorbent cloth.

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 for 1 minute. Add 3 tablespoons of the reserved flour to the pan and stir well. If the vegetables still have an oily appearance, add more flour, up to 2 more tablespoons. 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 a simmer. Return the chicken to the pan and cover. Simmer gently for 30 minutes or until the chicken begins to pull away from the bone.

Using a slotted spoon, place the chicken in a serving dish. Sprinkle with chopped parsley and serve immediately with steamed rice.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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    This was absolutely delicious Emeril as are all of the meals you make :)
    Well... I used O'Doule's Non-Alcoholic since I am pregnant... I might have not used enough flour, because the dish was WAT-ER-Y! So it tasted like badly made chicken soup with fuzzy chicken, overcooked veggies, and a very bland taste. I think I know what I did wrong, but I don't really know how to correct it...
    This recipe goes in my top five all-time favorites. You can't really mess it up, unless you use bad beer. I once used this recipe to use up some bad beer a friend left at my house and the dish turned out terrible. Cook with something you would drink. Sam Adams Boston Lager is my favorite so far. I also find this dish good over egg noodles, instead of rice.
    Loved this recipe. Extremely easy to make (and I'm no expert in the kitchen) just enough spice to make it interesting, but not enough to burn the inside of your mouth. I'm definately making this one again. Impressed my dinner guests.
    I had to sub cut up chicken breasts for the whole chicken but this was easy to make and a big hit in my household. This one's a keeper and I will make over and over again!
    we love this chicken great comfort food on a cold winters night
    This recipe was really flavorful and filling. It was a bit on the labor intensive side, since I was cooking for a lot of people and had to double it, the browning took forever. Otherwise, it was a hit and will be on the menu again soon.
    I never follow recipes to the tee after i feel comfortable making them. But wouldn't want to change anything from this recipe. It was amazing. Thanks Emeril.
    This is comfort food at its best!
    This recipe is so wonderful however; I have made one small change that makes a big difference. Instead of using chicken pieces with the bone I only use boneless chicken breast. It's much easier to eat and a much nicer looking dish when served. I would rate this as one of my all time favs just go for the boneless breats instead.
    oh my goodness this is the best chicken I've ever had !! And let me tell you I am not a chicken fan!
    It is a fun recipe to follow, a little bit of work but the end result is a good gravy with the chicken. My kids will even eat it.
    Chcken and gravey never tasted soo good. the smell along make you full.
    Very good. Much easier than Paul Prudhomme's recipe - or maybe I'm older.
    Easy to prepare and very tasty. I made Emeril's essence as a Christmas present and attached this receipe with it. I received the same response.....great tasting chicken, spicy but not too hot!!!
    This is a great recipe and allows for easy modification to fit your own taste. I have made this twice and in both cases it has turned out beautifully. The chicken falls off the bone. I prefer using roasters rather than fryers, they are meatier!!!!
    This great-I did not follow the later half of the recipe just made the essence, spinkled it on chicken, added flour and fried. Even my doubting children and husband loved it. Simple and took less than 20 minutes. Chicken had a sweet taste to it.
    It is very good and easy to make. Thank you Emeril.

    This was perfect!!!!!
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