Southern-Style Sticky Chicken

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This is not “just” smothered chicken. So if we’re being technical this is a type of smothered chicken but the caramelized onions and brown sugar make this one extra specifal.  The flavors blended amazingly with the melted butter.  Be sure to check out the instagram reel here!

​Ingredients
2-3 lbs of your favorite combo of chicken pieces (I used legs, thighs and wings)
4 yellow onions, diced finely
1 bell pepper, diced finely
2 tbs of garlic
1 stick of butter
2 tbs of brown sugar
2 cups of all-purpose flour 
Garlic Powder, to taste
Onion Powder, to taste
Poultry seasoning, to taste
Adobo with Complete Seasoning, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
Smoked Paprika, to taste
Culture Creole Seasoning, to taste
4 cups of chicken broth
1-2 tbs of Kitchen Bouquet
1-2 chopped green onions, to garnish
Directions:

1. Season the chicken with the dry seasonings.
2. Coat the chicken on all sides with flour.
3. In a large, heavy bottomed pot, on medium-high heat, melt the butter.
4. Stir in the brown sugar for about 2-3 minutes.
5. Add the chicken to the pot and brown on both sides.
6. Remove the chicken and set aside.
7. Sauté the chopped onions and bell peppers for about 30 minutes.  This will bring out the natural sweetness of the onions.
8. Add the garlic and sauté another minute or so.
9. Add the chicken back into the pot.
10. Pour the chicken broth into the pot.  

Tip: I like to pour it along the inner sides of the pot instead of directly on top of the chicken. I don’t like to pour it directly on top   

1. Gently stir the broth in until the liquid and sautéed veggies are well mixed.
2. Add about a tablespoon of kitchen bouquet to darken the gravy.
3. Cover and allow the chicken to cook about 2 hours.
4. Check for a safe internal temperature and enjoy.
5. Serve over rice.