Chicken with Sourdough-Mushroom Stuffing

Chicken with Sourdough-Mushroom Stuffing

Ingredients

enough nonstick cooking spray
2 tbsp. finely shredded lemon zest
1 tbsp. each ground sage, seasoned salt
1-1/2 tsp. freshly ground black pepper
8 small chicken legs (thigh-drumstick piece), skinned (5 lb.)
1/4 cup each butter or margarine; chopped walnuts, toasted
4 cups quartered or sliced mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1" pieces (about 10 oz.)
1 cup each coarsely shredded carrots, chicken broth
3 tbsp. snipped flatleaf Italian parsley

Directions

Lightly coat inside of a 5-1/2 - 6-qt. slow cooker with cooking
spray. Reserve 1 tsp. lemon zest. In a small bowl combine remaining
lemon zest, sage, seasoned salt and pepper. Remove 3/4 of mixture and
rub onto chicken legs. Place chicken in slow cooker. Meanwhile, melt
butter in skillet; add mushrooms and garlic. Cook and stir 3 - 5
minutes or until just tender. Stir in remaining sage mixture.
Transfer mushroom mixture to a large bowl. Add bread cubes and
shredded carrot. Drizzle with chicken broth, tossing gently. Lightly
pack stuffing on top of chicken. Cover and cook on High setting 4 - 5
hours. Transfer stuffing and chicken to a platter. In a bowl combine
reserved lemon peel, walnuts and parsley; sprinkle over chicken.
Makes 8 servings.


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