One pan wonder

This one pan wonder is chicken with a deconstructed stuffing. You brown the chicken before baking it so it has a nice crust and then let it finish cooking on top of the stuffing. The chicken broth will soften some of the bread cubes but leave the pieces on the edges nice and crispy. 

The whole meal is done is less then an hour and you'll only have 3 pans to clean up afterwards. 

Sounds like a win-win to me!

What you'll need:

- 1 chicken, cut up in eighths

- 3 celery stalks, chopped

- 1 small onion, chopped

- 1 package mushrooms (I used baby bellas)

- Loaf of crusty bread, cubed (about 6 cups) 

- Handful of chopped flat leaf parsley

- 2 cups chicken broth

- 2 tablespoons olive oil

- Salt & pepper to taste

*You will want to use a pan that has edges so the chicken broth doesn't spill off the sides. 

Directions:

Preheat oven to 450 degrees.

Dice up the onion and celery. Heat a pan over medium heat with olive oil. 

Saute celery, onion and mushrooms till soft, about 8 minutes. Make sure not to burn.

In the meantime, rinse and dry chicken. Season with salt and pepper.

In large pan (I used a dutch oven) brown each piece of chicken, about 5 minutes per side.

Take off heat and set aside.

Cube the bread in about 1-2" pieces. You should have about 6 cups. 

On a rimmed baking sheet spread out the bread cubes and celery/onion/mushroom mixture. Bake for about 10 minutes. 

After 10 minutes take out the pan, mix and pour 1 cup of broth on top.

Add the chicken on top of stuffing. Now add the second cup of chicken broth over chicken. 

Bake for about 30-35 minutes, until chicken is cooked through and juices run clear.

Sprinkle with parsley when chicken comes out and serve.