Chicken Thighs With Crispy Prosciutto And Foie Gras Pate Recipes
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!
Provided by Toasted Garlic
Categories Chicken Thighs
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.1 g, Cholesterol 173.2 mg, Fat 38.5 g, Protein 34.8 g, SaturatedFat 12.7 g, Sodium 1175.5 mg, Sugar 1.2 g
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!
Provided by Toasted Garlic
Categories Chicken Thighs
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.1 g, Cholesterol 173.2 mg, Fat 38.5 g, Protein 34.8 g, SaturatedFat 12.7 g, Sodium 1175.5 mg, Sugar 1.2 g
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