Stove Top Chicken

This dish is aptly named Stove Top Chicken for two reasons. One is it is cooked on the stove top and the other is because I used a box of Stove Top Sage Stuffing Mix.
I know, not from scratch, but hey it was in the pantry cabinet begging to get used so I accommodated.
I love simple recipes like this. I used up what I had and a new dish got created. Highly affordable.
Remember a few posts back when I spoke about freezer bundles from the meat department at your grocery store? Well here is another example of using either thighs or chicken breasts in one of the meals.
Believe it or not this is from a 3 piece pack of bone-in breasts that I cut in half and this is the second meal.
The ingredient list is simple and you may have everything in your cupboard or freezer or refrigerator already.

• chicken breast, thighs - bone in or boneless will work
• chicken Broth
• box of stuffing mix - I used one flavored with sage, but get what you like.
• 1 cup celery
• 1 cup onions
• 3-4 lrg.carrots - peeled and smallish dice
• 1/3 cup applesauce
• 2-3 fresh sage leaves - finely minced (optional)
• butter
• olive oil
• white wine (optional) - If you have some good white wine, toss some in for added depth of flavor
• to taste: salt, black pepper, onion powder, granulated garlic and paprika

1. On the chicken sprinkle both sides with all of the dried spices.
2. Heat a deep skillet or dutch oven over medium high heat. Add in 1-2 tbsp. butter and a good drizzle of olive oil.
3. Sear the chicken skin side down for about 4-5 minutes until you get a dark golden coloring. Sear the second side for 2 minutes and remove to an awaiting plate.
4. Mix the stuffing mix with the applesauce, freshly chopped sage and enough chicken broth to moisten. Let that sit for about 5 minutes.
5. In the meantime, in the same pan you did the chicken add in the mirepoix (celery, onions and carrots). Cook over medium low heat for about 5 minutes or so until the vegetables give off their juices and soften.
6. Add in wine if you are using (about 1/4 cup) and cook down for a couple of minutes after stirring.
7. Add in some more chicken broth - maybe 1/2 cup total.
8. Place the stuffing mix over the mirepoix and pat down with a spoon. Add the chicken pieces on top.
9. Cover and simmer on medium low to low heat until the chicken reaches 160-165 degrees. This takes maybe 30-40 minutes.