This rich and creamy breakfast-style sausage gravy is made from ground chicken thighs and seasoned with sage, garlic, onion, salt, cayenne, and black pepper.
Add the ground chicken to a dutch oven over medium heat and cook, while breaking up the chicken, until the chicken is no longer pink, about 10 minutes.
Add the butter, sage, garlic, onion, cayenne, 1 tsp salt, and 1/2 tsp black pepper and stir until well combined and the butter has melted.
Stir in the flour until thoroughly combined.
Slowly pour in the milk while stirring then continue to cook, stirring occasionally, until the gravy just begins to boil.
Reduce heat to low and simmer, stirring occasionally while scraping the bottom of the pan with a wooden spoon to release any stuck on bits, until thickened, 5 to 10 more minutes.
Season with additional salt & pepper to taste.
NOTES
Check out some of these homemade biscuit recipes to serve this gravy over.
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