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Sticky Chicken

This Southern-style Sticky Chicken simmers drumsticks and thighs in a rich caramelized glaze with butter, sugar, garlic, and Creole seasoning for a tender, flavor-packed dinner.
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Ingredients
  

  • 1/2 stick butter
  • 4 tbsp vegetable oil
  • 1/2 cup granulated sugar
  • 8 drumsticks cleaned and deskinned)
  • 4 chicken thighs cleaned
  • 1 container of holy trinity diced or 1 onion and 2 cleverly sticks
  • 1 tbsp minced garlic
  • Hefty coating of my seasoning Creole Trinity and herb
  • Water enough to fill chicken half way
  • 1 tbsp better than bouillon roasted chicken

Instructions
 

  • In a pot heat your oil, butter, and sugar. Stir and let it cook is turns brown
  • Add in your chicken and season generously on both sides. Let the chicken cook till it browns and starts to get “sticky” and then flip on all sides repeating. Remove when done.
  • Add in your onions and a splash of water and scrap up all the brown bits at the bottom. Add in garlic and let it cook till soft.
  • Add back in your chicken, fill with water till halfway, add in bouillon. Cover with lid half on and half off and let it cook for at least an hour.
  • If you have longer, great! The longer it cooks the better it gets