French-Style Chicken and Stuffing in a Pot
"We love the flavors of the French classic, poule au pot, but without the time and, more important, the chickens that French peasants use in this dish, we had to find another way to make the simple but full-flavored dish. Instead of simmering the stuffed chicken, we used browned chicken pieces… read more..."
INGREDIENTS
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2 slices hearty white sandwich bread, crusts removed, torn into quarters
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1 large egg
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1 shallot, minced
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2 garlic cloves, minced
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2 T minced fresh parsley
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2 T minced fennel fronds
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2 tsp whole-grain mustard
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1 tsp minced fresh marjoram
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1/4 tsp pepper
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1 lb bulk pork sausage
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2 celery ribs, halved crosswise
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8 sprigs plus 1 T minced fresh parsley
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6 sprigs fresh marjoram
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1 bay leaf
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2 tsp vegetable oil
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2 (12-oz) bone-in split chicken breasts, trimmed
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2 (12-oz) bone-in chicken leg quarters, trimmed
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Salt and pepper
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1 1/2 lbs small red potatoes, unpeeled
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2 carrots, peeled and cut into 1/2-inch lengths
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1 fennel bulb, stalks trimmed, bulb quartered
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8 whole peppercorns
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2 garlic cloves, peeled
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3 - 3 1/2 c low-sodium chicken broth
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