Stuffed chicken thighs with prosciutto and foie gras

    2 hours

    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!

    7 people made this

    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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    Reviews in English (6)


    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)