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@august_rugs: Day 34 of holiday prep for @Congress Hall 🐚🦞🎄🌊🎅🏽 #marketprep #christmasgift #tufting #jerseyshore #augustrugs

August Rugs | Home Decor
August Rugs | Home Decor
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Friday 06 November 2026 15:38:18 GMT
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sapphire.alexus
sapphire.alexus :
It’s stunning as a east coast girlie moved away 🥹😘
2026-11-06 22:20:20
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Smothered Chicken #smotheredchicken #dinner #DinnerIdeas 3 lbs bone in skin on chicken thighs and/or drumsticks Salt and pepper Paprika Onion Powder garlic powder Dried oregano 2-3 tbsp extra virgin olive oil Carrots and Brussels sprouts ½ yellow onion, thinly sliced or shallot 6-8 sprigs fresh thyme and rosemary 2 cups chicken bone broth 2 Tbsp arrowroot or cornstarch Cooked white rice, for serving Preheat oven to 350°F. Season ChickenAdd chicken to roasting dish and season with salt, paprika, onion powder, garlic powder, oregano and black pepper. Drizzle with olive oilthen toss well until evenly coated. Add IngredientsAdd carrots, Brussels sprouts and onions or shallots and fresh thyme and rosemary then pour bone broth into your pan. Avoid pouring it directly over the chicken so that the seasonings do not come off of the chicken. Bake ChickenCover and bake for 1 hour 30 minutes. Remove ChickenRemove chicken from the oven and discard the sprigs of thyme. Pour as much of the broth into a separate bowl as possible and set chicken aside. Increase TemperatureIncrease oven temperature to 450°F. Make SlurryAdd ¼ cup chicken drippings to a small bowl along with arrowroot and whisk until smooth to make a slurry. Whisk the slurry into the bowl with the rest of your chicken drippings then pour the gravy over your chickenand toss well until evenly coated. Return ChickenReturn the chicken to the oven uncovered for 20 minutes longer, basting every 5 minutes (optional) until golden brown and gravy has thickened. Serve Over Rice. Enjoy!
Smothered Chicken #smotheredchicken #dinner #DinnerIdeas 3 lbs bone in skin on chicken thighs and/or drumsticks Salt and pepper Paprika Onion Powder garlic powder Dried oregano 2-3 tbsp extra virgin olive oil Carrots and Brussels sprouts ½ yellow onion, thinly sliced or shallot 6-8 sprigs fresh thyme and rosemary 2 cups chicken bone broth 2 Tbsp arrowroot or cornstarch Cooked white rice, for serving Preheat oven to 350°F. Season ChickenAdd chicken to roasting dish and season with salt, paprika, onion powder, garlic powder, oregano and black pepper. Drizzle with olive oilthen toss well until evenly coated. Add IngredientsAdd carrots, Brussels sprouts and onions or shallots and fresh thyme and rosemary then pour bone broth into your pan. Avoid pouring it directly over the chicken so that the seasonings do not come off of the chicken. Bake ChickenCover and bake for 1 hour 30 minutes. Remove ChickenRemove chicken from the oven and discard the sprigs of thyme. Pour as much of the broth into a separate bowl as possible and set chicken aside. Increase TemperatureIncrease oven temperature to 450°F. Make SlurryAdd ¼ cup chicken drippings to a small bowl along with arrowroot and whisk until smooth to make a slurry. Whisk the slurry into the bowl with the rest of your chicken drippings then pour the gravy over your chickenand toss well until evenly coated. Return ChickenReturn the chicken to the oven uncovered for 20 minutes longer, basting every 5 minutes (optional) until golden brown and gravy has thickened. Serve Over Rice. Enjoy!
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