Chicken with Sourdough Mushroom Stuffing
*Crockpot recipe courtesy of Better Homes & Gardens
Ingredients:
2Tbsp finely shredded lemon peel
1Tbsp ground sage
1Tbsp seasoned salt
1 1/2 tsp freshly ground black pepper
8 small chicken legs, thighs, or 4 combination leg-thigh pieces
1/4 c. butter
4 c. quartered or sliced mushrooms (any kind)
2 cloves of garlic, thinly sliced
sourdough baguette cut into cubes (approximately 8 cups)
1 c. shredded carrots
1 c. chicken broth
1/4 c. chopped and toasted walnuts (optional garnish)
3 Tbsp chopped flat leaf Italian parsley (optional garnish)
Lightly coat the inside of a 5 1/2 - 6 quart slow cooker with cooking spray. Reserve 1 tsp of the lemon peel. In a small bowl combine the remaining lemon peel, sage, seasoned salt, and pepper. Remove 3/4 of the mixture and rub on the chicken pieces. Place the chicken into the slow cooker.
Meanwhile, melt the butter in a large skillet and add the mushrooms and garlic. Cook and stir for 3 - 5 minutes or until just tender. Stire in the remaining sage mixture. Transfer the mushrooms into a large bowl. Add the bread cubes and shredded carrot. Drizzle with the chicken broth and toss gently. Lightly pack the stuffing on top of the chicken. Cover and cook on high setting for 4 - 5 hours.
When cooked, transfer to a platter. Garnish with remaining lemon peel, walnuts, and parsley. Makes 8 servings.
Ingredients:
2Tbsp finely shredded lemon peel
1Tbsp ground sage
1Tbsp seasoned salt
1 1/2 tsp freshly ground black pepper
8 small chicken legs, thighs, or 4 combination leg-thigh pieces
1/4 c. butter
4 c. quartered or sliced mushrooms (any kind)
2 cloves of garlic, thinly sliced
sourdough baguette cut into cubes (approximately 8 cups)
1 c. shredded carrots
1 c. chicken broth
1/4 c. chopped and toasted walnuts (optional garnish)
3 Tbsp chopped flat leaf Italian parsley (optional garnish)
Lightly coat the inside of a 5 1/2 - 6 quart slow cooker with cooking spray. Reserve 1 tsp of the lemon peel. In a small bowl combine the remaining lemon peel, sage, seasoned salt, and pepper. Remove 3/4 of the mixture and rub on the chicken pieces. Place the chicken into the slow cooker.
Meanwhile, melt the butter in a large skillet and add the mushrooms and garlic. Cook and stir for 3 - 5 minutes or until just tender. Stire in the remaining sage mixture. Transfer the mushrooms into a large bowl. Add the bread cubes and shredded carrot. Drizzle with the chicken broth and toss gently. Lightly pack the stuffing on top of the chicken. Cover and cook on high setting for 4 - 5 hours.
When cooked, transfer to a platter. Garnish with remaining lemon peel, walnuts, and parsley. Makes 8 servings.
Comments
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Best wishes
Michael Sheridan