Bone-in Chicken Thighs Stuffed with Mushroom Potato Purée

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 Potatoes≈ $2.19 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. Preheat oven to 350°F (180°C). Remove bones from thighs, slice meat lengthwise, tenderize slightly, then season with salt and pepper.

2. Peel and boil potatoes² in salted water for 15–20 minutes until tender, then mash into a smooth purée.

3. Finely chop onion⁴ and mushrooms, then sauté in a pan for 7–8 minutes until all moisture evaporates.

4. Mix the purée with mushrooms and onion⁴, seasoning with salt.

5. Stuff each thigh with the filling, roll up, and secure with toothpicks.

6. Brush with sour⁵ cream, place in a baking dish, and bake for 35–40 minutes until the meat is tender and juices run clear.