Donald Rouse's

Sticky Chicken


1 (3- to 4-pound) chicken, cut into 8 pieces

Salt and freshly ground black pepper or Rouses Cajun seasoning

Vegetable oil


Season the chicken with salt and pepper (or Rouses Cajun seasoning). Coat a hot skillet with cooking oil and add the chicken. Cook, lid off, until chicken is brown.

Reduce the heat to low, and simmer, uncovered, stirring often. Check the chicken for tenderness after 1 hour. (When the juices of the chicken run clear when pierced with a knife, and the temperature reads 165 degrees when measured with an instant-read thermometer, the chicken is done.)

When the chicken is tender, taste and add salt and black pepper or Cajun seasoning if necessary. Serve with a vegetable.

Ingredients used in this recipe