Summer on a Plate. Prosciutto Wrapped Chicken With Rosemary and Garlic.

I love the gutsy, robust Mediterranean flavours of this dish. Delicious. Redolent of long, hot, hazy summer afternoons. It’s an impressive looking dish which I often cook for a crowd and serve on platters in the centre of the table. The chicken can be wrapped in prosciutto in advance. A quick sear on the stove top just before the guests arrive. Then into the oven for the flavours to work their magic.

Always use thigh fillets for a moist and tender result. Don’t be put off by the wrapping of the  chicken in prosciutto. It really is much easier than it sounds. Once I get into a rhythm its done in no more than 15 minutes and is well worth the effort. The twine helps keep the chicken nice and secure and is removed just before serving. I cut my lengths of twine to size in advance and tie them around the chicken as I would a parcel.

This recipe allows two prosciutto wrapped chicken thighs per person. I always cook more. For seconds and if I’m lucky perhaps a tasty lunch next day.

Prosciutto Wrapped Chicken with Rosemary and Garlic
Serves 6

2 tablespoons olive oil
2 large cloves garlic, finely chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
12 free range boneless, skinless chicken thighs, trimmed of fat
12 thin slices prosciutto
Juice of 2 lemons
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper

kitchen twine , cut into 12 15cm lengths

PREHEAT oven to 180 C.
COMBINE finely chopped garlic and rosemary in a small bowl.
LAY chicken thighs on work bench boned side up. Season with salt and pepper. Sprinkle generously with the garlic and rosemary mixture.
FOLD each thigh over to cover the seasoning and wrap in prosciutto.
SECURE with kitchen twine, as you would tie a parcel with string.
HEAT oil in a large frying pan over medium-high heat.
WORKING in batches add the prosciutto wrapped chicken parcels and sear, turning occasionally, for 5 minutes until prosciutto is brown and crisp.
TRANSFER to a medium-sized baking dish. Drizzle chicken parcels with lemon juice and balsamic vinegar.
BAKE in 180 C oven for 20 minutes or until chicken is cooked through. Using kitchen scissors remove the twine and discard.
TRANSFER chicken to a serving platter. Spoon over pan juices.
SERVE with sautéed sweet potatoes and a green salad.

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