Cajun Sticky Chicken

6 chicken leg and thigh quarters
1 teaspoon salt
1/4 pound butter or margarine
1 teaspoon cayenne pepper
1 cup onion, finely chopped
3 tablespoons all-purpose flour
3 tablespoons garlic, minced
1/4 cup white wine
1 tablespoon parsley flakes
3 cups chicken stock

Wash leg and thigh quarters well. Place on a cutting board and remove the bone. Note: the butcher will do this for you if you want, for a small fee.

Melt 3 tablespoons butter in a skillet on high heat. Place deboned chicken in the skillet skin side down. Set heat to medium high and fry the chicken until the bottom side is beginning to brown along the edges (about 10 minutes). Sprinkle with salt and pepper and turn. Cook 10 to 14 minutes or until chicken is done. It will stick, but just scrape the chicken out and set aside on a plate. DO NOT DRAIN ON PAPER!

To the skillet add remaining butter and add onion, garlic and parsley and saute for 5-7 minutes. Add flour and stir in well. Continue to stir until flour is beginning to stick to the bottom of the pan. Return heat to highest setting and saute for 30 seconds. Deglaze by adding the wine and removing from heat immediately, and stirring until pan is clean of stuck residue.

Return to high heat. Add chicken stock stirring until all is blended. Adjust liquid for texture. Cover the skillet and simmer on low for 15 minutes. While the pot is simmering, remove the skin from the cooked chicken and discard. Cut the chicken into 1-inch pieces, return the chicken to the skillet and stir well. Continue to simmer for 3 minutes.

Remove from heat and set aside covered for 10 minutes.

Serve with rice or potatoes.