Mushroom and Sausage Stuffed Chicken with Miso Smashed Potatoes with Parmesan
Mushroom and sausage stuffed chicken
8 chicken thighs ( skin on, bone in)
1 onion, finely chopped
2 cloves garlic, chopped
2 tablespoons oil + more for brushing
150g mushrooms, chopped finely
100g sausage meat
75g breadcrumbs
Handful chopped parsley
1 teaspoon fresh thyme
2 teaspoons honey
2 tablespoons balsamic vinegar
Remove the bones from the thigh – scrape the top and insert your knife under the bone and remove. Trim off any cartilage and trim the skin to tidy up.
Heat the oil in a large pan and cook the onions and garlic until golden. Add the mushrooms, season with salt and pepper and cook for a couple of minutes. Cool. Mix with the sausage meat, crumbs, parsley and thyme.
Place the thighs on a board flesh side up. Divide the mixture among them in the middle. Roll up and secure with a cocktail stick. Lightly brush a roasting tray and place chicken on top skin side up. Brush the tops with oil and season with salt. Place in a 210oc oven for 10 minutes then lower the heat to 170oc and cook for a further 20 minutes or until chicken is cooked through. Allow to rest for 10 minutes.
Place the juices in a pan with the honey and balsamic and boil to a thick liquid. Brush all over the chicken and serve.
Miso smashed potatoes with parmesan
8 medium rooster potatoes, scrubbed and dried
1 teaspoon miso paste
20g butter
Oil for brushing
25g parmesan
Place the potatoes in a pan of cold water and bring to the boil and simmer for 20 minutes. Drain and dry well.
Brush a roasting tin with oil and place the potatoes in the tin. Take the saucepan and press down on the potatoes to smash them slightly.
Melt the butter and whisk in the miso. Brush over the potatoes and place in a 170oc oven for 20 minutes.
Finely grate the parmesan over the top and serve.
