Heat a large pot or Dutch oven over medium-high heat. While heating, chop all 4 yellow onions and set them aside in a bowl. This prep work ensures smooth cooking once you begin.

Generously coat each piece of chicken on all sides with Cajun seasoning and garlic powder. Don’t be shy-this bold seasoning creates the flavor foundation. Lightly dust each seasoned piece with flour, shaking off any excess.

Add ½ to 1 stick of butter (or butter-olive oil combination) to the hot pot. Once melted and bubbling, carefully place chicken pieces in a single layer, fitting them tightly together. Brown for 6-8 minutes per side until golden and crispy. Adjust time based on your heat level-watch for deep golden color, not blackening.

Once all sides are beautifully browned, transfer chicken to a bowl using tongs. Set aside while you work on the onions. Don’t worry about fully cooking the chicken now-it’ll finish during the simmer.

Add chopped onions to the same pot with all those flavorful drippings. Stir continuously, scraping up the browned bits from the bottom. Sauté for 25-30 minutes, stirring occasionally, until onions turn deep golden and caramelized. This step is crucial for flavor development.

Add a small splash of chicken stock to the caramelized onions, scraping any stubborn browned bits from the pot bottom. This deglazing captures every bit of flavor.

Return chicken pieces to the pot, pouring in any accumulated juices from the bowl. Add remaining chicken stock, bring to a boil, then cover and reduce to a gentle simmer. Cook for 1.5 to 2 hours, stirring every 20 minutes to prevent sticking and ensure even cooking.

If you prefer a thicker, stickier sauce, whisk together 2 tablespoons cornstarch with ¼ cup cold water. Stir this slurry into the pot during the last 5 minutes of cooking, allowing it to thicken beautifully.

Ladle the sticky chicken over fluffy white rice or your preferred side, spooning extra sauce over everything. Enjoy immediately while hot!