Chicken And Dressing 

Chicken And Dressing made easy with skinless, boneless, stewed chicken thighs and sage.

Recipe for the gravy is included.

This recipe is an adaptation of the traditional recipe I have used at Thanksgiving or Christmas dinners for over 50 years.

For those dinners we prepare a whole bird with all the trimmings.

More times than not we are left with what to do with leftovers.

Here you won't slave all day cooking and most likely you won't have leftovers.

This makes a delicious, easy and economical meal for every day.

Chicken And Dressing Made Easy

  • 3-3 1/2 lbs. skinless, boneless chicken thighs*
  • water to cover thighs
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon rubbed sage

Rinse chicken pieces until water is clear.

Place in a large saucepan and cover with water.

Stir in salt.


Place pan over medium heat and bring to a boil.

Stir in butter and sage.

Cover and reduce heat to low.

Simmer 1 1/2 hours or until thighs are tender and starting to come apart.

Remove from heat and let rest, leave the lid on, about 20 minutes.

This prevents the hot chicken from dehydrating.

Drain off the broth and use for making the chicken dressing and gravy.

*Thighs may be substituted with chicken breast or a whole chicken.

If breast parts are your favorite pieces, but they sometimes turn out too dry, this is the perfect recipe for them.

Chicken Dressing

  • 1 box herbal or cornbread stuffing mix (I use Stove Top brand)

Make dressing according to directions on package, substituting 1/2 of the liquid with the cooked chicken both.

Place in a serving dish.

Serve hot.

Brown Chicken Gravy

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1-2 cups water
  • 1-2 cups chicken broth
  • 1/4 cup buttermilk
  • salt

Melt butter in large skillet.

Stir in flour.

Continue stirring and cooking until mixture is a nice brown (not burned).

Slowly add a little water and a little broth, stirring rapidly until it reaches a boil.

As it starts to thicken, continue adding the liquid until the gravy has cooked about 5 minutes.

(This method thoroughly cooks the flour, removing any raw off-taste).

Stir in buttermilk. Add salt to taste.

At casual meals Chicken, Dressing and Gravy is usually served in separate dishes at the table with each individual choosing the portions they prefer. 

Some folks prefer more dressing or gravy than others.

Some like more Chicken. 

If guest are being served by a host the dressing is usually placed in the serving plate, topped with chicken pieces and finally the gravy poured over all.

If the meal includes Cranberry Sauce, spoon it to the side of the dressing on the plate or in a side dish.

My Cranberry Jello Salad makes an awesome completion to this meal as a salad or a dessert.

It can be served as a substitute to Cranberry Sauce or in addition to it.

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