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1
In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple.
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2
Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently.
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3
Add chopped fresh rosemary and parsley and mix to combine.
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4
Remove from heat.
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5
Stir in diced bread and season with salt and pepper, to taste.
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6
Lay the chicken thighs out flat on a work surface.
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7
Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick.
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8
Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking.
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9
Roll up each thigh and secure with toothpicks.
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10
Heat 2 tablespoons canola oil in a large skillet over high heat.
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11
Generously salt and pepper each side of the thighs.
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12
Place thighs in the skillet and cook for 5 minutes on each side.
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13
Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
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14
Smashed Potatoes:
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15
Add potatoes to a large pot and cover with cold water.
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16
Add 1 tablespoon of salt and bring to a boil over medium heat.
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17
Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes.
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18
In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat.
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19
Drain potatoes and return to the pot.
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20
Use a potato masher or large fork to mash the potatoes.
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21
Remove rosemary sprig from milk mixture and discard.
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22
Add the hot milk to the mashed potatoes.
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23
Mix to combine and season with kosher salt and freshly ground black pepper.
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24
Transfer to a serving bowl and serve with the chicken.
