Chicken with Sourdough-Mushroom Stuffing
Recipe from
Better Homes and Gardens
Dress up chicken and stuffing with big chunks of sourdough bread and mushrooms. Finish off this slow cooked main dish with fresh gremolata. The lemon-peel, parsley, and chopped-walnut topping give it a fantastic citrusy flavor.
Servings:
8 servings
Ingredients
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Nonstick cooking spraysee savings
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2 tablespoonsfinely shredded lemon peelsee savings
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1 tablespoonground sagesee savings
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1 tablespoonseasoned saltsee savings
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1-1/2 teaspoonsfreshly ground black peppersee savings
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8 smallchicken legs (thigh-drumstick piece), skinned (about 5 pounds)see savings
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1/4 cupbuttersee savings
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4 cupsquartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushroomssee savings
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2 clovesgarlic, thinly slicedsee savings
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8 cupssourdough baguette cut into 1-inch pieces (about 10 oz.)see savings
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1 cupcoarsely shredded carrotsee savings
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1 cupchicken brothsee savings
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1/4 cupchopped walnuts, toastedsee savings
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3 tablespoonssnipped flat leaf Italian parsleysee savings
Directions
1.
Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs. Place chicken in slow cooker.
2.
Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.
3.
Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.
4.
Transfer stuffing and chicken to a platter.
5.
In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. Makes 8 servings.
Nutrition information
Per serving: Calories 412, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 4 g, Cholesterol 146 mg, Sodium 1450 mg, Carbohydrate 27 g, Total Sugar 2 g, Fiber 3 g, Protein 39 g. Daily Values: Vitamin C 17%, Calcium 7%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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