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Chicken Baked Over Mushroom Dressing

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Ingredients

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Directions

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  • Preheat oven to 375 degrees F.

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  • Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.

  • Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.

  • Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.

  • Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.

Tips

Equipment: Kitchen string

Tips: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

If you don’t have stale bread on hand, toast bread cubes at 250°F until crisped and dry, about 20 minutes.

Nutrition Facts

Serving Size:

3 ounces chicken & about 1 cup dressing

Per Serving:

367 calories; protein 34.5g; carbohydrates 32.6g; dietary fiber 5.2g; sugars 6.4g; fat 10.9g; saturated fat 2.4g; cholesterol 75.7mg; vitamin a iu 1678.2IU; vitamin c 41.8mg; folate 85.3mcg; calcium 135.2mg; iron 3.8mg; magnesium 82.3mg; potassium 843mg; sodium 786.1mg; thiamin 0.4mg; added sugar 2g.

Exchanges:

1 starch, 2 vegetable, 4 lean meat

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