Stuffed chicken thighs with prosciutto and foie gras
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!
Ingredients
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
Method
Prep:20min ›
Cook:40min ›
Extra time:1hr marinating ›
Ready in:2hr
- 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.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (5)
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)
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