This is a great one dish recipe that is quite delicious. For the stuffing, you could substitute french bread or a combination of french and pumpernickel for a different taste. You can add celery and onion (1/2 C. each) with the carrots and I would recommend the portabello mushrooms, they are meaty enough to hold up to the density of the bread(s).
Chicken with Sourdough-Mushroom Stuffing
Nonstick cooking spray
2 T. finely shredded lemon peel
1 T. ground sage
1 T. seasoned salt
1 1/2 t. ground black pepper
8 small chicken leg quarters, skin removed
1/4 C. butter
4 C. sliced mushrooms, portabello or button
2 cloves garlic, thinly sliced
8 C. sourdough baguette pieces, 1 inch square
1 C. coarsely shredded carrot
1 C. chicken broth
1/4 C. chopped walnuts, toasted (optional)
3 T. snipped parsley
Lightly coat the inside of a 5 1/2 to 6 qt. slow cooker with cooking spray. Reserve 1 t. of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and black pepper. Remove 3/4 of the mixture and rub onto chicken leg quarters. Place chicken in slow cooker.
Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms and garlic. Cook and stir for 3 to 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.
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