Chicken with Sourdough Stuffing
Ingredients
- 6 small whole chicken leg quarters (drumstick and thigh), skinned
- 1 tablespoon olive oil
- ⅓ cup thinly sliced leek or chopped onion
- 6 cups crusty, rustic-style, open-textured sourdough bread, cut into 1-inch cubes
- 1 ⅓ cups chopped tomatoes
- 1 cup finely chopped carrots
- ½ cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh thyme or 1 1/2 teaspoons dried thyme, crushed
- ¼ teaspoon coarsely ground black pepper
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