Chicken and Stuffing

Serves 4-6

• Bone-in chicken pieces, rinsed and patted dry
• 1/2 large package herd seasoned stuffing mix
• 2 stalks celery. chopped
• 1 medium onion, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1 can cream of mushroom soup
• 1 cup white wine, your choice
• salt and pepper to taste

Directions

Preheat the oven to 350 degrees F. Heat the butter and vegetable oil together in a large skillet over medium high heat. Season the chicken pieces with salt and pepper and add to the hot pan, skin side down. Leave the chicken in place to brown, about 5 minutes. Once browned, remove the chicken to a plate.

Add the onion and celery to the same pan in which you browned the chicken. Cook the onion and celery until soft and tender, about 5 minutes. Add the stuffing mix to the pan with the onion and celery, stirring to combine. Add the chicken broth, stirring to combine. You'll want the stuffing mix to be moist. If necessary, add a little water.

Mix together the mushroom soup and wine. Set aside. Place the chicken pieces skin side up in a baking dish. Pour the mushroom and wine mixture over the chicken pieces. Top the chicken with the stuffing mixture. Cover the baking dish with foil and place in the oven to bake for one hour. Remove from the oven and let sit for about ten minutes. Serve with your favorite vegetables.