Serves: 6
Start to Finish: 1 hour

For Stuffing:

4	slices white sandwich bread
1	large egg
1	tablespoon dried parsley
2	garlic cloves, minced
1	tablespoon whole grain mustard
½	teaspoon dried marjoram
¼	teaspoon ground black pepper
½	pound ground pork

For Chicken and Vegetables:

2	teaspoon canola oil
1½	pound boneless skinless chicken thighs
	salt and pepper to taste
1½	pound small red potatoes, unpeeled
4	large carrots, chopped
2	celery stalks, halved crosswise
2	garlic cloves, halved
1	tablespoon dried parsley
½	teaspoon dried marjoram
½	teaspoon cracked black pepper
1	bay leaf
3½	cup chicken broth

1.  Pulse bread in food processor until finely ground.  Add egg, parsley, garlic, mustard, marjoram and pepper and pulse to combine.  Add sausage and pulse to combine.  Cut 2-18×12-inch pieces of parchment paper.  Place half of stuffing mix in lower third of a piece of parchment paper, shape into an 8×2-inch rectangle, roll up and twist both ends to compact the mixture to a 6-inch cylinder.  Repeat with remaining mixture and parchment paper.  Set stuffing cylinders aside.
2.  Preheat oven to 300°F.  
3.  Heat oil in large pot over medium-high heat until just smoking.  Pat chicken dry with paper towels and sprinkle with salt and pepper to taste.  Add chicken to pot and cook 5 minutes, not moving.  Transfer chicken to plate.
4.  Arrange potatoes, carrots and celery in even layer in pot.  Sprinkle with garlic, parsley, marjoram, pepper and bay leaf.  Add broth so that vegetables are three-quarter covered.  Place stuffing cylinders on sides.  Place chicken on top of vegetables in even layer in center.  Bring to simmer over medium-high heat.
5.  Cover and transfer to oven until chicken is cooked through, about 40 minutes.

Per Serving:  446 cal., 19 g fat (5 g sat. fat), 154 mg chol., 918 mg sodium, 271 mg pot., 35 g carb., 3 g sugar, 2 g fiber, 34 g pro.