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Deboned Chicken Stuffed with Boudin Dressing
| Deboned Chicken Stuffed with Boudin Dressing | Print |
Recipe By: Alice Morrow
Deboned Chicken Stuffed with Boudin Dressing
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
- In bottom of slow cooker, place the chopped onions, mushrooms, wine, broth, steak sauce, soup. Mix well.
- Add the Kitchen bouquet to get the color gravy you desire. Mix well.
- Place the chicken on top of the mixture.
- Place the yams around and on top of the chicken.
- Drizzle with olive oil.
- Drizzle the top of chicken and yams with some of the Daigle’s sauce.
- Place sage on top of the chicken.
- Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Make sure the yams are tender.
- Lift the chicken and yams out of the pot.
- Thicken your gravy with Wondra.
- Garnish the chicken and gravy with chopped green onions.
- Serve gravy on the side or drizzle on top of chicken.
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