pat's Recipe

Chicken Baked over Mushroom Dressing

Category: Poultry

Ingredients:

Chicken Baked over Mushroom Dressing
1 4 1/2-pound chicken
1 tablespoon fresh thyme leaves
1 1/2 teaspoons freshly ground pepper , divided
1 teaspoon salt , divided
3 large leeks , white and light green parts only, thinly sliced
4 teaspoons extra-virgin olive oil
1 large red bell pepper , chopped
3 cups sliced cremini mushrooms (about 8 ounces)
2 cups chopped portobello mushroom caps (about 2 small), gills removed if desired
2 cups sliced shiitake mushroom caps (4 1/2 ounces with stems)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
5 cups stale whole-wheat bread cubes (1-inch;
1 cup reduced-sodium chicken broth


1: Preheat oven to 375 degrees F.

2: 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

8 servings