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Ingredients

• 6 small  whole chicken leg quarters (drumstick and thigh), skinned
• 1 tablespoon  olive oil
• 1/3 cup  thinly sliced leek or chopped onion
• 6 cups  crusty, rustic-style, open-textured sourdough bread, cut into 1-inch cubes
• 1 1/3 cups  chopped tomatoes
• 1 cup  finely chopped carrots
• 1/2 cup  reduced-sodium chicken broth
• 1 tablespoon  snipped fresh thyme or 1 1/2 teaspoons dried thyme, crushed
• 1/4 teaspoon  coarsely ground black pepper

Description

Don't Wait For Thanksgiving Or Christmas To Serve This Popular Combo Recipe. For The Stuffing, Be Sure To Use A Hard-crusted, Dense Sourdough Loaf. A Lighter Bread May Not Give The Best Texture.

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