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Thanksgiving Chicken

With the flavors of Thanksgiving, this budget recipe is a great replacement for the big Thanksgiving turkey dinner.

I haven't blogged in a very long time and am so excited to share this wonderful recipe, Thanksgiving Chicken with you!
  •  Family pack chicken thighs (bone-in)
  •  3-4 carrots, sliced into bite sized pieces
  •  2 large celery stalks, medium dice
  •  1 cup onion, small dice
  •  1 - 32 oz. box chicken broth
  •  5-6 medium sized red potatoes - cut into small bite sized pieces
  •  1 pkg. fresh sage, minced (be sure it's full of good sized leaves)
  •  1 1/2 cups (dry measure) corn kernels
  •  2 tbsp. olive oil (regular), canola or vegetable oil
  •  1 tbsp. butter 
  •  2/3 cup all purpose flour
  •  salt and black pepper to taste
  •  granulated garlic to taste
  •  onion powder to taste
  •  gravy master or kitchen bouquet - just a few drops

Before I get into the how to make part of the recipe I want to speak about how it originated. With two previous dinners that we had there was some left-over corn, boiled red potatoes along with some carrots. Not wanting to toss them I thought I would make a dish with some chicken thighs and the left-over vegetables. Adding in some fresh sage seemed to bring this dish all together. My husband was the one who remarked that he would prefer to eat this dish over a huge turkey dinner any day - and that's why this is titled Thanksgiving Chicken!

You can add in fresh corn off the cob, canned or frozen - whatever suits your budget. Depending on your families taste, use any other vegetable your family enjoys such as frozen baby peas or fresh green beans. Let your taste buds guide you to your way to a great Thanksgiving Chicken dinner!

For the sake of organization, I suggest you gather all your ingredients, chop, cut, measure, etcetera according to the list of ingredients. That way when you start cooking you aren't scattered - it's all there and ready when you need it! This is what the French call "Mis en Place".
  • Wash your chicken under cold water. Dry thoroughly with paper towels or clean kitchen towels. You do not want to add wet chicken to hot oil or butter as it will spatter and could cause burns. Also you want a great sear on both sides - it makes for better tasting chicken and for better presentation.
  • Season the chicken with salt, pepper, granulated garlic and onion powder to taste on both sides of the thighs. Set aside on a clean plate.
  • Next, prep all of your vegetables: celery, onion, carrots, potatoes, corn or other vegetable you are using and place in bowls or on plates.
  • Mince the sage and put it in a small bowl.
  • Have your flour, butter, oil, broth and gravy master ready to go.
  1. To a deep, wide skillet or Dutch oven add the oil and let that heat up over medium to medium high heat.
  2. Place your chicken skin side down and sear until golden brown, about 3-4 minutes per side. Be sure to regulate the heat under the pan as necessary. If you are doing more than 4 thighs, do this in batches and as the chicken is seared properly, add to a waiting plate.
  3. Once the chicken is seared on both sides, it's time to add in the diced celery and onion. Stir the skillet or Dutch oven mixture and cook on medium low for about 8 minutes until the vegetables begin to soften.
  4. Next, make the roux. Add the butter and let it melt over medium heat. Add in the flour, whisking until incorporated with the butter and vegetables. Cook this until the flour smell is no longer there, approximately 2 minutes.
  5. Add in the chicken broth and whisk until fully incorporated. Add in the gravy master, the fresh sage and stir.
  6. Add in the potatoes, carrots, corn and chicken. Cook until the chicken is at an internal temperature of 165 degrees and the potatoes and carrots are cooked. This takes about 45 minutes or so.
It's a one pot meal and it can be economical too if you get ingredients on sale! We loved this and I hope you and your family will love it too. Thanksgiving Chicken is the best replacement to the usual turkey dinner.

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