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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. I prefer chicken thighs because of the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes. From 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:
1. Position rack in upper third of oven; preheat broiler.
2. 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.
3. 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.
4. 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.
5. 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.
6. TIPS & NOTES:.
7. 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.
8. 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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