After my dad and M visited, they had left me with some chicken thighs, clementines, carrots, and celery. I didn’t have any plans for them but decided to throw them together into something. Somehow they all worked together and made something delicious. I served it on top of rice to take advantage of the sauce.
You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.
For Thanksgiving (yes, I know I’m a little late here) I made my first turkey. Well, turkey breast. There were only three of us eating it, so a whole turkey seemed both silly and scary. Normally K and I go home to Maryland for Thanksgiving. This year, with the baby, going for Christmas seemed stressful enough. (And future Aly, you’re already there, so hopefully you’re not freaking out…yet…?) We talked about having a big dinner, but that also seemed stressful. Then, we realized that Melissa and her husband (with their toddler) also were not going home for Thanksgiving, and it would be fun to get together and combine forces. So, I teamed up with Melissa to have a Thanksgiving feast. We each contributed some food, and then ate with our husbands. (And you might wonder about the math, but her husband is vegetarian, so he did not eat the turkey!) It was nice to be able to have all of the normal dishes, but only have to make some of them!
Comfort food feels appropriate right now. Not the best week with news, some icky weather here, and some holiday stress. This is a cozy meal I hope you will like. Have you ever made barbecue chicken, but without a grill? It was an interesting concept for me and I took a sauce from an old Better Homes and Gardens magazine (October 2009), and mixed up the baking a bit. It was a pretty simple dish. I think next time I would reduce the sauce further (I have already cut it in half for you) and maybe use chicken thighs instead of breasts. I chose to not broil the meat at all, but you could if you wanted more of a grilled flavor. The sauce is really where this recipe succeeds for me. It is not hard to make, but had a great flavor.