CHICKEN WITH PROSCIUTTO AND SAGE
Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.
Provided by Florence Fabricant
Categories dinner, poultry, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.
- While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.
- Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 860 milligrams, Sugar 3 grams, TransFat 0 grams
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AWLAD Hossain
[email protected]I've never made chicken with prosciutto and sage before, but I'm so glad I tried this recipe. It was delicious!
Eli Urias
[email protected]I'm not a big fan of chicken, but I really enjoyed this dish. The prosciutto and sage added a lot of flavor.
Melaysia Sharpe
[email protected]This recipe is a great starting point, but I like to add a few extra ingredients to make it my own. I usually add some chopped sun-dried tomatoes and a pinch of red pepper flakes.
Monica Antonia Petcu
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal that's easy to make and always delicious.
IT'S Abubakar
[email protected]I followed the recipe exactly and it turned out perfectly. The chicken was moist and tender, and the sauce was rich and flavorful.
Lucas Mccafferty
[email protected]This dish was so easy to make and it turned out so flavorful. I'll definitely be making it again.
Emmanuel Masarirevhu
[email protected]I'm not a big fan of sage, but I really enjoyed this dish. The flavors were well-balanced.
Afif Nirob
[email protected]The chicken was a bit dry, but the sauce was amazing.
Moor Rathote
[email protected]This recipe is a keeper! I'll definitely be making it again.
Alfahad Hosen
[email protected]I substituted chicken thighs for breasts and it turned out great! The meat was so tender and juicy.
kasandra salas perez
[email protected]The sauce was a bit too salty for my taste, but overall the dish was still good.
Sahadat Hossinsojol
[email protected]Easy and delicious! I've made this dish several times and it's always a crowd-pleaser.
Nadeem khanvlogs
[email protected]This chicken dish was a hit! The salty prosciutto and earthy sage complemented the chicken perfectly, and the sauce was delicious served over pasta.