Tuesday, February 14, 2012
CHICKEN THIGH WITH ROASTED POTATO STUFFING
WITH ROASTED POTATOES
DINNER AT HOME
Pulled off a pretty good dinner using what we had available in the refrigerator. We had some chicken thighs and potatoes that needed to be used. I butterflied the thighs so they were open and flat. Sauteed them in a little olive oil until golden brown and removed from the pan. Par boiled some potatoes and then cut them into small squares. Added garlic, onions and fresh thyme that I sautéed in olive oil and butter. Put the cooked potatoes and onion and garlic together and topped the chicken with the mixture and cooked in oven at 375 for around 20 minutes. While the chicken was cooking I heated chicken stock, honey and balsamic vinegar in a sauce pan and reduced. Poured this over the chicken and potatoes. This dish did not look great, but it really had flavor and was quite satisfying and cheap.