Name: One Pan Thanksgiving Chicken Skillet
Ingredients: 2 tablespoons olive oil, plus more as needed; ¾ pound ground pork sausage; 4 bone-in, skin-on chicken thighs; Salt and Pepper, to taste; 2 teaspoons poultry seasoning; 1 cup diced onion; 1 green bell pepper, diced; 12 ounces sliced white mushrooms; 2 celery stalks, diced; ⅔ cup dried cranberries; 3 garlic cloves, grated or minced; ⅔ cup white wine; ½ cup heavy cream; 2 cups chicken stock; 6 ounces cubed stuffing mix (about half a bag; 3 to 4 cups); 1 red apple, sliced

One Pan Thanksgiving Chicken Skillet

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An easy way to get the cozy, beloved flavors of Thanksgiving dinner all in one pan, and in less than an hour.

Author: Lauren McDuffie
Yield: serves 4

Ingredients

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2 tablespoons olive oil, plus more as needed
3/4 pound ground pork sausage
4 bone-in, skin-on chicken thighs
Salt and Pepper, to taste
2 teaspoons poultry seasoning
1 cup diced onion
1 green bell pepper, diced
12 ounces sliced white mushrooms
2 celery stalks, diced
2/3 cup dried cranberries
3 garlic cloves, grated or minced
2/3 cup white wine
1/2 cup heavy cream
2 cups chicken stock
6 ounces cubed stuffing mix (about half a bag; 3 to 4 cups)
1 red apple, sliced

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Instructions

Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
In a large, oven-proof skillet set over med-high heat, add 1 tablespoon of the olive oil along with the sausage. Brown the sausage, breaking it up into crumbles as it cooks; about 4 minutes. Transfer to a paper towel-lined plate or tray.
Season the chicken thighs with salt, pepper, and the poultry seasoning (if the seasoning has salt, go light on the salt).
Add 1 tablespoon more oil to the skillet, still set over med-high, and brown the chicken, skin-side down, until deeply browned; about 3 to 4 minutes. Flip and cook an additional minute on the other side. Transfer to a plate/tray for now.
Reduce the heat under the pan to medium and add the diced onion, bell pepper, mushrooms, celery, and cranberries. If you need a little more oil, that’s fine, too. Season everything lightly with salt and pepper. Cook, stirring occasionally, until the veggies are tender; about 5 to 6 minutes. Add the stuffing and garlic and cook for one minute more (stirring).
Add the wine and stir to mix it in and to scrape up any browned bits on the bottom of the pan. Next, add the cream and the stock, stirring to incorporate. Add the sausage back in, stir to combine and the top with the chicken. Place apple slices around the chicken and then roast for 25 to 28 minutes, or until the chicken is cooked through, and nice and crispy-brown on top.
Enjoy warm.

Find it online: https://mykitchenlittle.com/2023/11/18/one-pan-thanksgiving-skillet/