Sticky Chicken 2 ½ lbs chicken Seasoning to taste with garlic powder, onion powder, black pepper, and cajun seasoning ¼ cup flour to coat chicken One stick of butter Mirepoix 4 med yellow onions, diced 4 med to large carrots, diced 4-6 Celery stalks, diced 2 cups of chicken broth and a splash of wine We’re going to start off seasoning 2 to 2 ½ lbs of chicken, cause life’s too short for bland food! I used some black pepper, garlic powder, onion powder, and Tony Chacheres Cajun seasoning, but you use whatever you like. After seasoning the chicken, you need to coat each piece with flour like so. Into a large preheated pot, go ahead and add a full stick of butter, then brown your chicken on both sides and remove. Then we’re going to add a mirepoix to the pot. A mirepoix is equal parts onion, carrots, and celery. Cook that down until it’s soft. Deglaze your pot with a little wine or chicken broth and add your chicken back in. Cover the chicken with about 2 cups of chicken broth, cover and simmer for 1 to 1 ½ hours and it should look like this! Serve over rice and enjoy!