Driftwood

An easy one-pot alternative Thanksgiving meal

Anjanae Crump, Editor-in-Chief

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The holidays are quickly approaching and celebration plans are ongoing; however, not everyone will be celebrating with their family. For students who are not going home, preparing a traditional Thanksgiving meal may be difficult. Luckily, all hope is not lost! The recipe below makes for a delicious alternative meal sure to fill bellies and warm souls. Have fun cooking and enjoy!

 

Braised Chicken Thighs with Olives and Potatoes

Total cooking time:

Servings: 3-4

 

Ingredients

6-8 chicken thighs (with skin and bones)

Salt and pepper to taste (additional seasoning optional)

3 tablespoons olive oil

5 cloves garlic, sliced or minced

1/2 large white onion, sliced

1 cup baby carrots

3 tablespoons tomato paste

1 tablespoon chopped fresh sage

1 teaspoon rosemary

1/2 cup dry white wine (Fish Eye Pinot Grigio at Rouses for $3.78!)

1/2 cup pitted green olives, plus 1/4 cup brine from the jar

6 small red-skinned new potatoes, quartered

 

Directions

Season the chicken as much as you like with salt and pepper. Heat a large Dutch oven, pot or sauté pan over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.

Let the pan cool for a few minutes, then reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, about 4 to 5 minutes.

Add the wine, olives, brine and potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 1 1/2 cups water and return to a boil. Reduce the heat to medium low, then cover and simmer until the chicken is cooked through and the potatoes are tender, about 20-25 minutes. Optional: Season with salt and pepper to taste.

Based on a recipe from Food Network Magazine. Modifications made based on my cooking experience from making this meal.

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About the Writer
Anjanae Crump, Editor-In-Chief

 

This is the editor-in-chief of Driftwood @sadecru – Her name is Anjanae Crump, though her last name will be changing this year after her wedding! She’s also a poet and author of 2 books of poetry. (“Tinted Windows: Surviving While Black” and “Love on Fire.”) She’s currently studying here at UNO to get her bachelor’s degree in English education and is planning to be a high school teacher and eventually a college professor (amongst other things). Her favorite colors are gray and orange and she loves cheesy breadsticks and french fries. You can always find her listening to jazz or soul music. Her favorite articles to write for Driftwood are social justice related. She wishes to spread peace, love and joy to all!

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An easy one-pot alternative Thanksgiving meal