Chicken Thighs with Crispy Prosciutto and Foie Gras Pate Recipe - Allrecipes.com
  • READY IN 2 hr

Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 thighs Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 2 hrs
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Reviews More Reviews

Jun 25, 2008

Awesome idea, skip the foie gras tho.

 
Aug 17, 2009

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.

 

5 Ratings

Mar 26, 2009

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!

 
Mar 25, 2009

Great recipe! I did not use foie gras, it is expensive. I used a regular pate, and it was delicious! I would also try with the mock foie gras recipe posted here as well.

 

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Nutrition

  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 38.5 g
  • 59%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1240 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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