Rated 5.0 stars by 1 users
Entrees
American
4 servings
5 minutes
18 minutes
These Stuffed Chicken Thighs are a flavorful and satisfying entrée filled with a savory combination of Melissa’s Dutch Yellow® Potatoes, asparagus, sweet onions, and dried porcini mushrooms. Tender chicken thighs are rolled around the hearty vegetable filling, seared for a golden finish, and roasted until perfectly cooked. This easy stuffed chicken recipe is ideal for weeknight dinners, special occasions, or any meal where you want to serve a dish that is both comforting and full of rich, savory flavor.
4 Boneless Chicken Thighs – pounded thin
8 Melissa’s Dutch Yellow® Potatoes – diced; blanched until fork tender
4 Spears Asparagus – stem end trimmed; blanched and shocked in cold water; drained
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Unsalted Butter – melted
2 packages Melissa’s Dried Porcini Mushrooms – reconstituted
1 Melissa’s Perfect Sweet Onion – sliced thin
1/8 tsp. Kosher Salt
1/8 tsp. Freshly Ground Pepper
1/8 tsp. Smoked Paprika
Toothpicks
Preheat the oven to 350ºF.
In a sauté pan, heat the olive oil and melt the butter. Add the reconstituted mushrooms and onions and season with the salt, pepper and paprika. Cook, stirring occasionally, until the onions are caramelized, about 5 minutes. Remove from the pan and let cool until cool enough to handle.
Place the pounded chicken thighs on a flat surface. Place equal amounts of the potatoes, asparagus, and onion mixture on the edges of the chicken and roll up. Secure with toothpicks.
Place the sauté pan back over the burner over high heat. Add the chicken thighs and sear them on all sides. Place them in the preheated oven and roast until the internal temperature reaches 165ºF, about 10 minutes.
You can make a nice pan sauce with the drippings from the chicken.
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