From the Better Homes & Gardens cookbook. I love the lemon zest flavor!
Prep: 40 minutes Cook: 4 to 5 hours (high)
Makes: 8 main-dish servings
Ingredients:
2 T. finely shredded lemon peel
1 T. ground sage
1 T. seasoned salt
1 1/2 tsp. black pepper
8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
4 cups quartered or sliced fresh mushrooms
2 cloves garlic, thinly sliced
1/4 cup butter
8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
1 cup coarsely shredded carrot (2 medium)
1 cup chicken broth
1/4 cup chopped walnuts, toasted
3 T. snipped fresh Italian parsley
Directions:
1. Lightly coat inside of a 6-quart slow cooker with cooking spray. Reserve 1 tsp. lemon peel. Combine remaining lemon peel, sage, seasoned salt, and pepper. Rub 3 T. sage mixture onto chicken legs. Place legs in cooker.
2. In a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or just until tender. Stir in the remaining T. sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and combine. Lightly pack stuffing on top of chicken in cooker.
3. Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine the reserved 1 tsp. lemon peel, the walnuts, and parsley. Before serving, sprinkle nut mixture over chicken and stuffing.
Prep: 40 minutes Cook: 4 to 5 hours (high)
Makes: 8 main-dish servings
Ingredients:
2 T. finely shredded lemon peel
1 T. ground sage
1 T. seasoned salt
1 1/2 tsp. black pepper
8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
4 cups quartered or sliced fresh mushrooms
2 cloves garlic, thinly sliced
1/4 cup butter
8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
1 cup coarsely shredded carrot (2 medium)
1 cup chicken broth
1/4 cup chopped walnuts, toasted
3 T. snipped fresh Italian parsley
Directions:
1. Lightly coat inside of a 6-quart slow cooker with cooking spray. Reserve 1 tsp. lemon peel. Combine remaining lemon peel, sage, seasoned salt, and pepper. Rub 3 T. sage mixture onto chicken legs. Place legs in cooker.
2. In a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or just until tender. Stir in the remaining T. sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and combine. Lightly pack stuffing on top of chicken in cooker.
3. Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine the reserved 1 tsp. lemon peel, the walnuts, and parsley. Before serving, sprinkle nut mixture over chicken and stuffing.
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