Stuffed chicken thighs with prosciutto and foie gras

Stuffed chicken thighs with prosciutto and foie gras


6 people made this

About this recipe: 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!

Toasted Garlic

Serves: 6 

  • 225g foie gras
  • 12 skinless, boneless chicken thighs
  • 4 tablespoons Worcestershire sauce
  • 225g thinly sliced prosciutto
  • 1/2 teaspoon garlic granules, or to taste
  • salt and pepper to taste
  • 4 tablespoons oil

Prep:20min  ›  Cook:40min  ›  Extra time:1hr marinating  ›  Ready in:2hr 

  1. Cut pate into 12 rectangles, and place onto a plate lined with cling film. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with cling film, and place in refrigerator to marinate for 1 hour.
  2. Gently fry the prosciutto in a large, nonstick frying pan over medium heat until crispy. Drain, cool and chop into a bowl. Season with garlic granules to taste; set aside.
  3. Preheat oven to 180 C / Gas 4.
  4. Remove chicken thighs from the marinade and pat dry with kitchen paper. Discard marinade. Lay the chicken thighs out flat on a clean work surface. Season with salt and pepper, then sprinkle crumbled prosciutto in the centre. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with skewers.
  5. Heat oil in a large frying pan over high heat. Place thighs into oil, and cook until browned all over, about 5 minutes. When browned, place thighs seam side down into a glass baking dish.
  6. Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.

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