Sage Chicken – Thanksgiving in a bowl

As I mentioned on facebook I was going to come up with a few Thanksgiving – inspired meals. This is one that would be good for someone who doesn’t want to do the big spread { even more so if you’re just cooking for 1}. Or you have to work Thanksgiving Day… it’d be a great way to take to work the flavors of Turkey Day! Also, you could use this as a next day left over recipe with extra turkey or just have it floating around on the table as a unique side dish!
You can more than likely make this whole meal completely in advanced and reheat it… I just wouldn’t combine the butternut squash and the rest of it until right before serving.

Also, if you’re not a butternut squash fan: You can swap it for Sweet Potato or White Potato or even Roasted Carrots!

This served the two of us with no leftovers – but we were both starving and we don’t do side dishes… if you’re going to do side dishes {like a nice side salad and some steamed green beans} you could serve four people – I would just air on the side of 2lb {or a bit extra} for the chicken!

Ingredients:
• 1.5-2lb chicken, cut into bite sized pieces
• 1 Medium Onion, Diced
• 3/4 of an 8oz pack of Mushrooms, sliced
• 1/2 medium Butternut Squash, diced
• Olive Oil
• Apple Cider Vinegar {just a splash}
• Salt + Pepper
• Kerry Gold Butter {or fat of choice}
• Fresh Sage: Rough – Finely Chop {I used about a big handful of leaves pre-chopping}
• 3 sprigs fresh Rosemary: Rough – Finely Chopped

How To:
• Preheat your Oven to 400 {F}
• Peel and Chop your Butternut Squash {into small-ish sized pieces} — Place on baking pan, drizzle with olive oil, salt + pepper. Mix up a bit and bake in oven for roughly 20 minutes {Until it’s cooked and slightly crispy}.
• While that’s cooking get yourself a big skillet. Add some fat into it and let it get all melty-melty.
• Then chop up your onions and mushrooms and add into the pan. Sprinkle with a wee bit of salt and let them chill and get nice and soft {But don’t forget about them, nothing is worse than burnt onions!}.
• While that’s going to town … Cut your chicken up and toss into pan. Let that all cook together … When the chicken is almost completely cooked add in your herbs, Apple Cider Vinegar and some pepper.
• Right about now  your Butternut Squash should be all done. Once both parties are cooked you can add your Butternut Squash into the the skillet.
• Give it all a mix. Boom, it’s done!

The nice part is you still have half a butternut squash for tomorrow. Or if you’re using this for the holidays – Make mashed Butternut Squash or Roast the Whole thing up at once, and serve the remaining half as another side dish. Woah.. Two side dishes done at once… for cheap.. Yesssss Happy Holidays to you my Friend!

If you hate sage – use your favorite holiday flavors in here. Some nutmeg might be nice, you could use parsley instead. Whatever floats your boat!

Oh and double bonus: If there’s leftovers of this – – Next Day whip up some mayo, add it in, mix well… instant chicken salad for lunch!

Enjoy 🙂