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!
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
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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.
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.
Preheat oven to 180 C / Gas 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.
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.
Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.