Chicken with Sourdough-Mushroom Stuffing

By carvalhohm

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

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

Details

Servings 8
Adapted from recipe.com

Preparation

Step 1

1.Lightly coat inside 5-1/2 to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of lemon peel. In small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of mixture and rub onto chicken legs. Place chicken in slow cooker.

2.Meanwhile, melt butter in 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 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 platter.

5.In bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken.