LEMON CHICKEN WITH STUFFING

LEMON CHICKEN WITH STUFFING image

Categories Chicken

Yield servings

Number Of Ingredients 14

Nonstick cooking spray
2 tablespoonsfinely shredded lemon peel
1 tablespoonground sage
1/2 teaspoonseasoned salt
1/2 teaspoonfreshly ground black pepper
8 smallwhole chicken legs (drumstick and thigh), skinned (about 5 pounds)
1/4 cupolive oil
4 cupsquartered or sliced fresh cremini, shiitake, and/or button mushrooms
2 clovesgarlic, thinly sliced
8 cupssourdough baguette cut into 1-inch pieces (12 to 14 ounces)
1 cupcoarsely shredded carrot
1 cupreduced-sodium chicken broth
1/4 cupchopped walnuts, toasted
1/4 cupsnipped flat leaf Italian parsley

Steps:

1. Lightly coat the inside of a 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 legs in slow cooker. 2. Meanwhile, heat oil in a large skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Place bread cubes and carrot in a large bowl; add mushroom mixture. Drizzle with chicken broth, tossing gently. 3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 3-1/2 to 4 hours. 4. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. 5. Combine reserved lemon peel, walnuts and parsley; sprinkle atop chicken and stuffing. Makes 8 (1 chicken leg and 2/3 cup stuffing) servings.