Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Toasted Garlic 4

"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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2 h servings 512 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.



Awesome idea, skip the foie gras tho.

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.

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 rese...

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.

It was a lot of work, but really tasted good. I used the leftovers in a chili recipe, including the prosciutto and foie gras, which I made a mock foie gras recipe I found on this website. The ch...