Chicken with Sourdough-Mushroom Stuffing
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.
Ingredients
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Nonstick cooking spray
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2 tablespoons finely shredded lemon peel
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1 tablespoon ground sage
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1 tablespoon seasoned salt
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1-1/2 teaspoons freshly ground black pepper
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8 small chicken legs (thigh-drumstick piece), skinned (about 5 pounds)
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1/4 cup butter
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4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
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2 cloves garlic, thinly sliced
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8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
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1 cup coarsely shredded carrot
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1 cup chicken broth
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1/4 cup chopped walnuts, toasted
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3 tablespoons snipped flat leaf Italian parsley
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
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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