While this is an amalgam of previous Thanksgiving posts, I hone every year. I know you have your favorites! We all do. But trust me… add a few of these (the cocktail and the turkey in particular.. and the dips… and, well, you know… ) and you will have the best dinner ever. Hell, just follow it all! I won't let you down.
Not a lot of writing below… you can scan other Thanksgiving posts for more detail. If it's on the list below, I've made it many times, it's easy, and your friends and family will be thrilled.
Pan roasted chicken thighs with long simmered green beans, Lady Cream peas, and rice & gravy.
Like most true Southerners, I was raised on fresh peas and fresh beans. To this day, one of my favorite meals is a big ol' pot of either one. (A big ol' pot of greens, too, of course, but that's another post altogether.) In our house growing up, a pot of peas or beans and some cornbread was all we needed for a very satisfying meal.
Pan Roasted Chicken Thighs in a Mustard Tarragon Cream Sauce, with Long Simmered Green Beans, Lady Cream Peas and Rice & Gravy.
I must note that most cooks wouldn't serve peas and beans on the same plate. Too much! Overdoing it!
A divine plate of food for sure. But a little color on the plate is nice, as is a green vegetable. I certainly could choose broccoli or spinach or even greens of any type. But can there be too much of a good thing? In a word, no. Thus, I couldn't resist going full bore southern and adding my long simmered green beans.
If you're looking for heaven on a plate, this is it.
Below you will find the recipe for the chicken thighs I've developed the last few months, as well as links to recipes for the Lady Cream peas and the green beans.
As for the rice & gravy, just make some white rice (yes, for this, it must be white rice) and cover it with the pan sauce from the chicken.
Did I mention this was heaven on a plate??