Stuffing-Topped Chicken
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil, divided
- 3⁄4 cup celery, chopped
- 1 tablespoon shallot, chopped
- 5 slices whole-wheat country bread, cut into 1/4-inch cubes
- 1⁄2 teaspoon poultry seasoning, salt-free (see Shopping Tip)
- 1 1⁄2 cups reduced-sodium chicken broth, divided
- 1 1⁄2 lbs chicken thighs, boneless, skinless trimmed and cut into 1-inch pieces (see Tip)
- 4 tablespoons all-purpose flour, divided
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 2 1⁄2 cups mushrooms, quartered (6 ounces)
- 1⁄3 cup dry white wine or 1/3 cup dry sherry
directions
- Position rack in upper third of oven; preheat broiler.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.
- Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
- Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
- Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.
-
TIPS & NOTES:
- Shopping tip: Look for “salt-free” poultry seasoning near other spice mixes. If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.
- Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.