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The chicken can be rubbed with the spice, the bread cubes toasted, and the sausage and vegetables cooked up to 2 days in advance. After you just brown the chicken, mix the stuffing, bake, and serve. If you need to bake this dish in a disposable pan, remember that the thin foil will not retain heat like a heavy roasting pan, so you’ll need to increase the baking time by 10 to 15 minutes. --Pam Anderson
10–12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
3 tablespoons Italian seasoning, divided
1 tablespoon plus ¾ teaspoon salt, divided
2½ teaspoons freshly ground black pepper, divided
2 teaspoons fennel seeds, minced
1½ teaspoons finely grated orange zest
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
1 pound bulk Italian sausage or 1 pound links, casings removed
2 medium onions, chopped (about 2 cups)
3 medium celery stalks, chopped (about 1 cup)
1½ cups finely chopped dried Turkish apricots
½ cup minced fresh parsley
2 large eggs
1 quart low chicken broth
Spread bread cubes in a single layer on a large baking sheet and spread bread crumbs on a separate baking sheet; let dry for several hours or overnight.
Adjust oven rack to lower-middle position; heat oven to 400 degrees. Bake bread cubes until golden brown, 12 to 15 minutes. (Do not toast crumbs.) Remove from oven and reduce oven temperature to 350 degrees.
Meanwhile, mix 2 tablespoons Italian herbs, 1 tablespoon salt, 2 teaspoons pepper, fennel, orange zest, and oil in a small bowl. Smear mixture over both sides of each piece of chicken.
Heat a large heavy roasting pan over two burners on medium-high heat. When wisps of smoke start to rise from pan, add chicken in 2 batches (breasts skin side down). Cook until skin is well browned (3 to 4 minutes), turn, and cook until chicken breasts lose their raw color on remaining side and skin on thighs is well browned, another couple of minutes. Remove from pan and set aside.
Add sausage to roasting pan and fry, stirring frequently to break it up, until it loses its raw color, about 5 minutes. Add onions and celery to pan and continue to cook until vegetables are soft, 7 to 8 minutes. In a large bowl, mix bread cubes, bread crumbs, sausage mixture, apricots, parsley, remaining 1 tablespoon Italian herbs, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper. Whisk eggs into broth in a medium bowl and pour over stuffing ingredients. Toss to coat and let stand for 10 minutes so bread absorbs broth.
Turn stuffing into unwashed roasting pan. Top with chicken (breasts skin side up) and bake until attractively brown and chicken is fully cooked, about 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Drink An Alsatian white, a buttery West Coast Chardonnay or, for red, a delicate, fruity Pinot Noir
Recipe Excerpts from Perfect One-Dish Dinners
Salsa Verde Chicken with Herbed Cornmeal Dumplings
Baby Spinach Salad with Mangoes, Toasted Almonds, and Red Onions
Miniature Lemon-Raspberry Cakes
Another great cookbook by Pam Anderson. I made the pella on the cover with the chicken and shrimp and it was great. The whole family loved it. Read morePublished 2 months ago by Mrs. Teresa Ash
I started Pam Anderson's books with "How to Cook Without A Book". Learned so much from it, I decided to get another one of her cookbooks. Glad I did. Read morePublished 4 months ago by Joe F
Fantastic cookbook with many, many wonderful recipes. They are not complex, but taste really good and are not difficult to make. Read morePublished 5 months ago by N. A. Wysock
...on my cooking as the night I hosted a dinner party with some of these recipes. People actually asked for copies of the the tamale pie and shells n cheese recipes. Read morePublished 7 months ago by anon-new-yorker
I hoped this would have been a great cookbook to go to for easy one dish meals, but it's not. I was very disappointed in the cookbook. I hate the layout. Read morePublished 8 months ago by Michael T
I love the recipes, but that's a matter of personal taste. I think the big issues some people have with this book have to do with expectations. Read morePublished 11 months ago by Elizabeth
there are the cookbooks where you slave for hours and you like the dish but never want to make it again... Read morePublished 12 months ago by bookwormwmb
This is the least favorite cookbook I have ever purchased. The majority of the dishes sound unappealing and many appear to be over complex. Read morePublished 14 months ago by KMcDonald
This is a nice cook book but I am more of a quick and easy cook. I like more simple dishes and these were a little more than I was expecting. The recipes are not bad. Read morePublished 21 months ago by Cheryl Sanders