About this recipe:This chicken is quick, simple, yet delicious. The proscuitto keeps the chicken tender, whilst the mushroom and white wine cream sauce marries everything together. Serve with garlic mashed potatoes, buttered pasta or freshly cooked rice.
30g butter or margarine, melted
6 chicken thighs
Salt and pepper to taste
6 slices prosciutto or thinly sliced bacon
2 tablespoons finely chopped garlic, divided
70g mushrooms, sliced
50ml dry white wine
250ml soured cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 C / Gas 4.
Drizzle butter into a casserole dish. Season chicken with salt, pepper and 1 tablespoon garlic. Wrap chicken thighs in prosciutto and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a serving dish and cover with foil to keep warm.
Pour drippings from casserole dish into a frying pan set over medium-low heat. Whisk in wine and soured cream and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Feel free to substitute in exotic mushrooms, such as shiitake or oyster.