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!
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)