Chicken with Sourdough Stuffing
Recipe from Diabetic Living

Don't wait for Thanksgiving or Christmas to serve this popular combo recipe. For the stuffing, be sure to use a hard-crusted, dense sourdough loaf. A lighter bread may not give the best texture.


Chicken with Sourdough Stuffing

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Ingredients
  • 6  small
    whole chicken leg quarters (drumstick and thigh), skinned
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  • 1  tablespoon
    olive oil
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  • 1/3  cup
    thinly sliced leek or chopped onion
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  • 6  cups
    crusty, rustic-style, open-textured sourdough bread, cut into 1-inch cubes
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  • 1 1/3  cups
    chopped tomatoes
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  • 1  cup
    finely chopped carrots
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  • 1/2  cup
    reduced-sodium chicken broth
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  • 1  tablespoon
    snipped fresh thyme or 1 1/2 teaspoons dried thyme, crushed
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  • 1/4  teaspoon
    coarsely ground black pepper
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Directions
1.
In a very large skillet cook chicken pieces, half at a time, in hot oil over medium heat until browned, turning once. Place chicken in a 4- to 5-quart slow cooker. Top with leek or onion. In a large bowl combine bread cubes, tomatoes, and carrots. In a small bowl combine chicken broth, thyme, and pepper. Drizzle bread cube mixture with broth mixture, lightly tossing to mix. (Stuffing will not be completely moistened.) Lightly pack stuffing on top of chicken and leek.
2.
Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. Makes 6 (1 portion chicken and 3/4 cup stuffing) servings.
Nutrition information
Calories 291, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 104 mg, Sodium 393 mg, Carbohydrate 23 g, Total Sugar 3 g, Fiber 2 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 4%, Iron 16%. Exchanges: Vegetable .5, Starch 1, Lean Meat 4, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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