French-Style Chicken and Stuffing in a Pot

Name: French-Style Chicken and Stuffing in a Pot
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 2 slices, hearty white sandwich bread, crusts removed, torn into quarters; 1 , large egg; 1 , shallot, minced; 2 , garlic cloves, minced; 2 tablespoons minced, fresh parsley; 2 tablespoons minced, fennel fronds; 2 teaspoons, whole-grain mustard; 1 teaspoon minced fresh, marjoram; 1/4 teaspoon, pepper; 1 pound bulk pork, sausage; 2 , celery ribs, halved crosswise; 8 sprigs plus 1 tablespoon minced, fresh parsley; 6 sprigs fresh, marjoram; 1 , bay leaf; 2 teaspoons, vegetable oil; 2 (12-ounce) bone-in split, chicken breasts, trimmed; 2 (12-ounce) bone-in, chicken leg quarters, trimmed; , Salt and pepper; 1 1/2 pounds, small red potatoes, unpeeled; 2 , carrots, peeled and cut into 1/2-inch lengths; 1 , fennel bulb, stalks trimmed, bulb quartered; 8 whole, peppercorns; 2 , garlic cloves, peeled; 3 - 3 1/2 cups, low-sodium chicken broth

Main Courses
Europe
French
Fruits & Vegetables
Meat
Poultry
Potatoes
Vegetables
Pork
Chicken
Roasts

By Lan Lam ･ Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

SERVES 4 to 6

TIME 2¼ hours

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