Lemon Chicken with Stuffing
Servings: 8
Prep- 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.
Ingredients
Reynolds® Slow Cooker Liner
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
Cook
- 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.
No comments:
Post a Comment