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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 (thigh-drumstick piece), skinned (about 5 pounds)
• 1/4 cup  butter
• 4 cups  quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
• 2 cloves  garlic, thinly sliced
• 8 cups  sourdough baguette cut into 1-inch pieces (about 10 oz.)
• 1 cup  coarsely shredded carrot
• 1 cup  chicken broth
• 1/4 cup  chopped walnuts, toasted
• 3 tablespoons  snipped flat leaf Italian parsley

Description

Dress Up Chicken And Stuffing With Big Chunks Of Sourdough Bread And Mushrooms. Finish Off This Slow Cooked Main Dish With Fresh Gremolata. The Lemon-peel, Parsley, And Chopped-walnut Topping Give It A Fantastic Citrusy Flavor.

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