Friday, January 6, 2017

Another Easy Chicken Recipe.

When it comes to bone-in chicken, there is only two ways I usually use it; deep fried or baked in barbecue sauce.  So, when I received a ten pound bag of chicken leg quarters, all I could think was, "That's a lot of chicken to fry up."  Yes, when it comes to bone-in chicken, I don't have much imagination for its use; Roy and I are more prone to eat boneless, skinless chicken breasts.

Ah, then an idea hit me, why not make the chicken and stuffing crock pot recipe, but use this chicken instead.  I layered the chicken on the bottom of a six quart crock pot, covered it with whole kernel corn, stuffing mix and a soup mixture.  Six hours later, on low heat, the meal was done; miserable part was, the chicken came off the bones.  As I spooned out stuffing with chicken, included were pieces of bone that had to be picked out before serving.  Talk about a mess and nuisance!  The chicken was parboiled to remove skin and fat, so I wonder if I should have simply cooked it for four hours instead, to keep the chicken intact.

Alas, I have no photos of that cooking mishap; hint, do NOT allow your spouse to use a camera without taking photos off of it first!  He doesn't know how he did it, but all my photos had been deleted while he was recording a snowfall outside.  Fortunately, I used the loss of the photos as an excuse to make the dish again, but in a different fashion.

After parboiling, skin and fat removal, seasoning, the chicken was placed into a baking dish.  Corn, stuffing and soup mixture went into a separate baking dish.  The corn stuffing finished 10 minutes earlier than the chicken, but this gave it time to settle.  Now this meal was so much better; the chicken came easily off the bone, but didn't have to be picked out of the stuffing.  Roy brought over some to his mother and brother to try; they cleaned their plates and wondered if more was available.  I'd definitely say it was a huge hit!

Trial and error; sometimes cooking is a fail, but it spurs you on to try again and find a delicious solution.

Baked Chicken with Corn Stuffing


8 chicken leg quarters
2 tsp. each salt and ground black pepper
2 Tbsp. paprika
2 cans (14.5 oz.) whole kernel corn
4 Tbsp. butter
2 boxes (6 oz.) chicken flavored stuffing mix
1 can each (10.5 oz.) cream of chicken and cream of celery soup
1 and ½ cups milk


Parboil the chicken for 15 minutes; let cool slightly before removing skin and any remaining pieces of fat.  Preheat oven to 350F; spray inside of two 9” x 13” baking dishes with nonstick cooking spray.

Mix together salt, black pepper and paprika; split mixture in half and sprinkle over both sides of chicken.  Place chicken, bone side down, into one baking dish; place inside preheated oven.

In second baking dish, pour corn (with liquid) inside and place butter in four corners of dish; spread stuffing mix over corn.  In a medium bowl, mix together soups and milk; pour over stuffing and spread out evenly.  Place in oven alongside baking dish with chicken.


Chicken will take about 40-45 minutes to bake (internal temperature of 185F); corn stuffing will take about 30-35 minutes to bake (soup mixture firmed up, liquid from corn entirely absorbed by stuffing).

Makes 8 servings.

Mary Cokenour

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