Stuffed Chicken Thighs with Mashed Potatoes and Mushrooms

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 Potatoes≈ $2.15 per kg 120 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken¹ thighs lengthwise, pound them flat, then season with salt and pepper

2. Sauté onions⁴ with sliced mushrooms

3. Boil the potatoes², then mash them into a smooth purée

4. Mix the purée with the mushrooms and spread it evenly between the thighs

5. Secure the thighs with toothpicks

6. Brush with sour⁵ cream, place in a baking dish, and bake at 350°F (180°C) for 35–40 minutes