Deboned Chicken Stuffed with Boudin Dressing3Deboned Chicken Stuffed with Boudin Dressing1

Deboned Chicken Stuffed with Boudin Dressing

Deboned Chicken Stuffed with Boudin Dressing

Deboned Chicken Stuffed with Boudin Dressing
 
Deboned Chicken Stuffed with Boudin Dressing
Recipe By:

Ingredients
  • 1 deboned chicken stuffed with boudin dressing (I purchased this from Country Meat Block in Opelousas, LA) Probably can be found at specialty meat stores
  • 3-4 large yams, skins on, quartered, seasoned with salt and pepper
  • 2 large stems of fresh sage
  • Salt, red/black pepper
  • 1 c. chopped onions
  • 1 pt. sliced fresh mushrooms
  • 1 c. red wine
  • 1 c. chicken broth
  • 1 (6-oz.) can mushroom steak sauce
  • 1 (15-oz.) can cream of chicken soup
  • 1-2 T. Kitchen Bouquet
  • Olive oil
  • 1 (12-oz.) bottle Daigle’s Cajun Sweet Applewood Jalapeno Sauce
  • Wondra, gravy thickener
  • Chopped green onions

Instructions
  1. In bottom of slow cooker, place the chopped onions, mushrooms, wine, broth, steak sauce, soup. Mix well.
  2. Add the Kitchen bouquet to get the color gravy you desire. Mix well.
  3. Place the chicken on top of the mixture.
  4. Place the yams around and on top of the chicken.
  5. Drizzle with olive oil.
  6. Drizzle the top of chicken and yams with some of the Daigle’s sauce.
  7. Place sage on top of the chicken.
  8. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  9. Make sure the yams are tender.
  10. Lift the chicken and yams out of the pot.
  11. Thicken your gravy with Wondra.
  12. Garnish the chicken and gravy with chopped green onions.
  13. Serve gravy on the side or drizzle on top of chicken.

 

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