Sticky Chicken
Author: 
 
Ingredients
  • 4 pounds chicken drumsticks or bone-in skin-on chicken thighs (12 legs was 4 pounds)
  • Cajun seasoning, to taste
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon chicken bouillon base*
  • ½ cup butter
  • ¼ cup peanut oil
  • 2 heads of garlic, halved
  • 3 onions, halved and thinly sliced
  • Kosher salt
  • Torn fresh marjoram leaves (optional)
  • Hot cooked long-grain white rice, to serve
Instructions
  1. Add chicken to a large bowl, and season chicken liberally with Cajun seasoning. Add Dijon and bouillon base, and massage with hands to combine. Add chicken and evenly coat with mixture. Use this mixture immediately or cover and refrigerate up to 6 hours.
  2. Preheat oven to 350° using the convection setting, if possible, with rack set to the center level.
  3. Heat a large cast-aluminum or cast-iron pot over high heat. Add butter and peanut oil, and cook, stirring occasionally, until hot and foamy. Add chicken in one layer; nestle garlic between chicken pieces, and cover with onion. Season with a light sprinkle of salt. Cover.
  4. Bake for 30 minutes. Using tongs, turn each piece of chicken. If there isn’t much liquid in the pan, cover, and bake for 15 to 20 minutes more. Bake, uncovered, for about 20 minutes more. Check to make sure liquid is evaporating but not dry. Cover and bake until liquid is reduced and top is browned, about 20 minutes more. Squeeze garlic cloves from garlic heads, discarding heads. Top with marjoram, if desired, and serve with rice.
Notes
*Jean-Paul uses Better Than Bouillon.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sticky-chicken/