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Chicken Thigh with Country Stuffing, Mashed Potatoes and Rosemary infused Olive Oil

Meat A- A+

Preparation Time: MEDIUM
Serves: 1


  • 150g Chicken thighs (skinless and boneless)
  • 100g Leeks and mushrooms
  • 125g Potatoes for boiling
  • 50ml Gallo Olive Oil
  • 2g Garlic
  • Gallo Olive Oil infused with rosemary
  • Salt and pepper to taste

Country stuffing: Heat the Gallo Olive Oil and sauté the mushrooms and garlic.

Chicken: Season the chicken thigh with salt and pepper. Stuff the thigh with the country stuffing, tie using kitchen string and bake in the oven at 180º for 15 minutes.

Mashed potatoes: Boil the potatoes with their skin on in water with salt. Peel the potatoes and mash with a fork.
Heat the crushed garlic in Gallo Olive Oil, add the mashed potatoes and season with salt to taste.

Cut the thighs and drizzle with the rosemary infused olive oil. Serve hot.

Learn how to infuse the olive oil with rosemary in our tips

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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