(One Pot) Chicken & Stuffing
You’ll start by prepping the “breadcrumbs”. Preheat oven to 350°F. Cut or tear day-old bread into one-inch pieces. Cover the baking sheet in bread pieces, and bake for one hour. Every 15 minutes stir the crumbs/rotate pan. Stir crumbs, rotate pan and so on. While the crumbs are cooking, go ahead and start the sausage.
Brown sausage over medium-high heat in an oven-proof pan or dutch oven. Once the sausage is browned remove the sausage from the pan with a slotted spoon and set aside.
Season the chicken thighs with 2 teaspoons of salt. Add chicken thighs, skin side down and cook the chicken till the skin is crispy, 5-7 minutes. Don’t move the chicken thighs around till the skin is crispy. Flip chicken and brown on the other side, 5 minutes. Set side.
With the chicken and sausage fat still in the pan, add the chopped onions and celery to the pan. Saute them in the fat and allow to brown, scraping the bottom of the pan gently, about 10 minutes.
Remove pan from heat and add the bread pieces, sausage, fresh sage, rosemary, thyme, parsley, salt and pepper. Drizzle chicken stock evenly over the bread mixture and gently toss to coat. You may also add stock, gently toss, add stock and gently coat.
Nestle the chicken thighs into the stuffing, making little cuddle pockets with the chicken. Bake for 40 minutes or until the internal temperature of the chicken reaches 165°F.
Remove chicken from pan and set on a plate. Stir the stuffing with any excess liquid from the bottom of the pan and fluff the stuffing. Add chicken back on top of stuffing and serve with extra parsley for garnish.
Ingredients
1 loaf day old Italian bread, cut into 1 inch pieces
1 lb ground mild Italian sausage
6 Chicken thighs, bone in skin on
1 large yellow onion, diced
1 1/2 cups celery, sliced
2 tablespoons sage, chopped
1 tablespoons rosemary, chopped
1 tablespoon, thyme, chopped
1/4 cup parsley, finely chopped
3 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
1 3/4 Chicken stock
