Stuffed Chicken Thighs with Proscuitto

2:47 am on 1 June 2010

Use this recipe to turn chicken thigh fillets into a dinner party dish – it can be prepared beforehand, looks beautiful, and tastes gorgeous with the salty prosciutto and sweet apricot sauce.

(Serves 4)


Preparation time: 30 minutes + 30 minutes chilling
Cooking time: About 20 minutes

Ingredients

  • 4 skinless chicken thigh fillets
  • 2 garlic cloves, crushed
  • 1 tablespoon thyme leaves
  • salt and pepper, to taste
  • 12 – 16 slices prosciutto
  • 1 teaspoon olive oil
  • 1 quantity apricot sauce
  • 1 quantity rich potato puree, to serve
  • extra thyme leaves, to serve

Method

Flatten the chicken thighs gently with a meat mallet or rolling pin to make them an even thickness and trim any excess fat. Place them smooth side down and spread with garlic and thyme, then season with salt and pepper. Roll the thigh inward from a long side, enclosing the herbs.

Lay 2 or 3 slices of prosciutto vertically on a piece of foil, overlapping them slightly. (Use good quality foil). At about the halfway mark, lay another piece of prosciutto horizontally across them. Place the thigh roll at the bottom of the prosciutto and roll as tightly as you can toward the top. When you reach the horizontal piece of prosciutto, fold it over the ends of the roll and continue rolling until complete.

Place the roll at the edge of the foil and roll it up as tightly as you can. The foil should go around the thigh at least 5 or 6 times. Twist either end of the foil tightly, so it looks like a bonbon, and fold the ends over. Roll the package on the benchtop to achieve a uniform sausage shape.

Half fill a large pan with water and heat until simmering gently. Place the foil packages in the water and place a tea towel on top to keep them submerged. Return to a simmer and cook for 10 minutes, then remove the packages from the pan and place them in the fridge for half an hour. This helps them to maintain their shape.

Heat the olive oil in a frying pan over a medium heat. Remove the foil from the chicken thighs and cook them in the oil, turning frequently, until golden brown on all sides. Cut into slices and serve drizzled with apricot sauce on a bed of rich potato puree. Sprinkle with extra thyme leaves.

John Hawkesby’s wine recommendation

Charddonnay

River Farm Godfrey Road 2009

Pinot Noir

Grasshopper Rock 2008

From Nine To Noon

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