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Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

"Prosciutto and pate fill these chicken rolls, fried in a pan and then baked until perfection. Perfect with a classic French sauce such as au jus. Sound hard, but are really very simple and worth it!"

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (5)

Rate/Review | 94 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 12 thighs
 

Ingredients

  • 8 ounces foie gras pate
  • 12 skinless, boneless chicken thighs
  • 1/4 cup Worcestershire sauce
  • 8 ounces thinly sliced Italian prosciutto
  • 1/2 teaspoon garlic powder, or to taste
  • salt and pepper to taste
  • 1/4 cup corn oil

Directions

  1. Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour.
  2. Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy. Drain, cool and crumble into a bowl. Season with garlic powder to taste; set aside.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove chicken thighs from the marinade and pat dry with paper towels. Discard marinade. Lay the chicken thighs out flat on a clean work surface. Season with salt and pepper, then sprinkle crumbled prosciutto in the center. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.
  5. Heat corn oil in a large skillet 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 511 | Total Fat: 38.5g | Cholesterol: 173mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by Chefstacie 
Awesome idea, skip the foie gras tho. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by B. Garretson 
Great recipe! I did not use foie gras, it is expensive. I used a regular pate, and it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Joc 
Good. But leave out Fois Gras. I'm not sure why my comments keep getting edited out but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2009 by sarahxbee 
Delicious and easy recipe- don't change a thing! Foie gras is a bit pricey, as are most... MORE

 
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