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2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1 tablespoon seasoned salt
1-1/2 teaspoons freshly ground black pepper
8 small chicken legs (thigh-drumstick piece), skinned (about 5 pounds)
1/4 cup butter
4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
1 cup coarsely shredded carrots
1 cup chicken broth
1/4 cup chopped walnuts, toasted
3 tablespoons snipped flat leaf Italian parsley
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