POSTED BY Jemmie Fay Stone
Lemon Chicken with Stuffing
Make chicken and stuffing in one pot. Dress it up by using big chunks of sourdough bread combined with mushrooms. Finish off the slow-simmered chicken with fresh gremolata. The lemon-peel, parsley, and chopped-walnut topping give it a fantastic citrusy flavor.
SERVINGS: 8 (1 chicken leg and 2/3 cup stuffing) servings
CARB GRAMS PER SERVING: 29
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
8 small whole chicken legs (drumstick and thigh), skinned (about 5 pounds)
1/4 cup olive oil
4 cups quartered or sliced fresh cremini, shiitake, and/or button mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1-inch pieces (12 to 14 ounces)
1 cup coarsely shredded carrot
1 cup reduced-sodium chicken broth
1/4 cup chopped walnuts, toasted
1/4 cup snipped flat leaf Italian parsley
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.
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.
Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 3-1/2 to 4 hours.
Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker.
Combine reserved lemon peel, walnuts and parsley; sprinkle atop chicken and stuffing.
Makes 8 (1 chicken leg and 2/3 cup stuffing) servings
Make chicken and stuffing in one pot. Dress it up by using big chunks of sourdough bread combined with mushrooms. Finish off the slow-simmered chicken with fresh gremolata. The lemon-peel, parsley, and chopped-walnut topping give it a fantastic citrusy flavor.
SERVINGS: 8 (1 chicken leg and 2/3 cup stuffing) servings
CARB GRAMS PER SERVING: 29
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
8 small whole chicken legs (drumstick and thigh), skinned (about 5 pounds)
1/4 cup olive oil
4 cups quartered or sliced fresh cremini, shiitake, and/or button mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1-inch pieces (12 to 14 ounces)
1 cup coarsely shredded carrot
1 cup reduced-sodium chicken broth
1/4 cup chopped walnuts, toasted
1/4 cup snipped flat leaf Italian parsley
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.
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.
Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 3-1/2 to 4 hours.
Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker.
Combine reserved lemon peel, walnuts and parsley; sprinkle atop chicken and stuffing.
Makes 8 (1 chicken leg and 2/3 cup stuffing) servings
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