Prosciutto and foie gras fill these chicken thighs, which are first pan fried for loads of flavour, then baked. This sounds like a fussy dish, but is really very simple and well worth it!
Awesome idea, skip the foie gras tho. - 25 Jun 2008 (Review from Allrecipes US | Canada)
Good. But leave out Fois Gras. I'm not sure why my comments keep getting edited out but others' comments are still here... all the same, good recipe. - 29 Mar 2009 (Review from Allrecipes US | Canada)
Delicious and easy recipe- don't change a thing! Foie gras is a bit pricey, as are most quality ingredients. As for it being "cruel" that is a misconception, easily disproved with a little research. Enjoy! - 24 Mar 2009 (Review from Allrecipes US | Canada)