I know this isn’t a “ball” recipe… but it is a delicious chicken entree. Ever since the first time I made these Mashed Potato Stuffed Chicken Thighs, I have been craving them. They’re really not as hard as they look either! I love chicken thighs because of their versatility and I favor the dark meat. Leaving the skin on gives you unlimited choices for stuffing. When I came across this recipe more than a year ago (wow…can’t believe it’s been that long since I made them) I knew I had to try them. I grew up in a meat and potatoes household so stuffing my meat with my potatoes really appealed to me!
MASHED POTATO STUFFED CHICKEN THIGHS
Preheat oven to 375. Peel the potatoes if you like (I usually don’t remove all the peel) and cut into pieces. Put potatoes in heavy pot and cover with water – heat up to a medium boil and cook for about 15 minutes or until fork tender. Drain. Add milk, butter, mayonnaise, and lemon zest mashing and stirring until smooth. Let cool.
Drizzle some olive oil in bottom of baking dish. I use a square glass pan. Arrange thighs, skin side up in pan. Run your fingers under the skin to loosen. Divide potatoes into four parts. Lift skin of the chicken thigh, scoop and stuff one part of the potatoes into the chicken. Lay skin back over the chicken snuggly. Repeat for the other three pieces. Drizzle with remaining olive oil. Bake for 40-45 minutes.
Transfer chicken to plates. Cut and squeeze lemon into pan juices. Add butter and scrape up browned bits from the bottom. Spoon sauce over chicken and serve. Make 4 servings.