This dish started with a couple of shortcuts and add-ons and developed over time into something I felt really good about bringing to the first cool weather tailgate of the season. It seems like a lot of ingredients, but if you look close, most of that photo is made up of seasonings, and that’s a platform that is entirely up to the individual. The basics are boneless skinless chicken thighs browned with Frank’s Red Hot sauce, then add the chopped red onions and mushrooms and garlic while cooking it down some and seasoning as you go. I’ve got fresh basil and chives and sage and rosemary, so I make a sachet to toss in with the bay leaves and go with white and black pepper, salt and Tony’s and some rubbed sage. Like I said, you can take that profile wherever you want. Once the veggies are tender, I double up on the McCormick country gravy, two packets to two cups of chicken broth and once that’s thickened and bubbling, I add ten Pillsbury biscuits quartered and a can of petit pois peas, then put the lid on the pot and toss it in the oven at 300° for about 15 minutes (long enough to shower and dress in my LSU gear) then transfer it to my Stanley 3 quart container and head off to campus. Geaux Tigers!
