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Ingredients

•   Nonstick cooking spray
• 2 tablespoons  finely shredded lemon peel
• 1 tablespoon  ground sage
• 1 tablespoon  seasoned salt
• 1-1/2 teaspoons  freshly ground black pepper
• 8 small  chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
• 1/4 cup  butter
• 4 cups  quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
• 2 cloves  garlic, thinly sliced
• 8 cups  sourdough baguette cut into 1-inch pieces (about 10 ounces)
• 1 cup  coarsely shredded carrot (2 medium)
• 1 cup  chicken broth
• 1/4 cup  chopped walnuts, toasted
• 3 tablespoons  snipped fresh Italian parsley

Description

Chicken And Stuffing Are Always A Popular Dinner Duo. Slow Cooking Makes This Meal Convenient To Make, But The Presentation Is Sophisticated.

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