Stuffed Chicken Thighs with Smashed Potatoes

Name: Stuffed Chicken Thighs with Smashed Potatoes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 teaspoons brown sugar; 2 Tbsps butter; 2 Tbsps canola oil; 1 Tbsp chopped fresh parsley leaves; 1 Tbsp chopped fresh rosemary leaves; 2 teaspoons chopped garlic; 1 Granny Smith apple, cored, peeled and diced; 1 Tbsp kosher salt, plus more for seasoning; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters milk; 1 mediums onion, diced; 4 servings Smashed Potatoes; 1 sprig whole sprig rosemary; 907 grams boneless and skinless chicken thighs; 2 Tbsps unsalted butter; 2 slices whole wheat bread, toasted and diced; 680 grams Yukon gold potatoes, cubed

Stuffed Chicken Thighs with Smashed Potatoes might be just the main course you are searching for. One serving contains 623 calories, 51g of protein, and 29g of fat. This recipe serves 4. A mixture of kosher salt, onion, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple.

Ingredients you will need

Butter

Apple

Onion

Equipment you will use

Frying Pan

Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently.

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Brown Sugar

Onion

Add chopped fresh rosemary and parsley and mix to combine.

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Fresh Rosemary

Parsley

Remove from heat. Stir in diced bread and season with salt and pepper, to taste.

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Salt And Pepper

Bread

Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking.

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Chicken Thighs

Apple

Meat

Wrap

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Plastic Wrap

Meat Tenderizer

Rolling Pin

Roll up each thigh and secure with toothpicks.

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Roll

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Toothpicks

Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs.

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Salt And Pepper

Canola Oil

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Frying Pan

Place thighs in the skillet and cook for 5 minutes on each side.

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Frying Pan

Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.

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Whole Chicken

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Frying Pan

Add potatoes to a large pot and cover with cold water.

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Potato

Water

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Pot

Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat.

Ingredients you will need

Potato

Rosemary

Butter

Garlic