Saturday, June 12, 2010

Stuffed Chicken Thighs with Smashed

Stuffed Chicken Thighs with Smashed
Sandra Lee Recipe

Serves 4


Stuffed Chicken Thighs:
2 tablespoons butter
1/2 medium onion, diced
1 Granny Smith apple, cored, peeled and diced
1 1/2 teaspoons brown sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh parsley leaves
2 slices whole wheat bread, toasted and diced
Kosher salt and freshly ground black pepper
2 pounds boneless and skinless chicken thighs
2 tablespoons canola oil

Smashed Poatoes:
1 tablespoon kosher salt, plus more for seasoning
1 1/2 pounds Yukon gold potatoes, cubed
1/2 cup milk
2 tablespoons unsalted butter
2 teaspoons chopped garlic
1 whole spring rosemary
freshly ground black pepper


In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.

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 dont lose the filling while cooking. Roll up each thigh and secure with toothpicks.

Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.

Smashed Potatoes:

Add potatoes to a large pot and cover with cold water. 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 suacepan and warm over low heat. Drain potatoes and return to the pot. Use a potoat masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed poatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a sserving bowl and serve with the chicken.

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