After the wonderful braciole recipe last week, we had a dozen or so very thin slices of prosciutto leftover. It’s the wonderful prosciutto from Jimmy’s in downtown Dallas and if you’ve ever been there, you know it absolutely must be used because of it’s great quality and taste.
I couldn’t really find a recipe that struck my fancy for the prosciutto, so I combined and created and came up with these Prosciutto Wrapped Chicken Thighs. I have all the ingredients on hand and it sounded like a good one to showcase the fantastic prosciutto.
The chicken ended up perfectly cooked and moist with the crisp wrapping of prosciutto really taking it over the top. The light marinade of garlic and rosemary, although simple, was just right and the juice leftover after baking was delicious over mashed potatoes.
If you’re looking for a fun cooking destination, go down to Jimmy’s if you’re in the area, and pick up some of their wonderful prosciutto so you can try this recipe. Bet you’ll stick around and pick up some of the mini-cannoli or fresh parmigiano-reggiano, too!
****Loved these. Crispy prosciutto wrapped around a rosemary-garlic marinated chicken thigh.
- 3 tbsp. extra virgin olive oil
- 1 large garlic clove, minced
- 1 tsp dried rosemary
- 6 bone-in chicken thighs, skinned and trimmed of fat
- salt and pepper
- 12 slices prosciutto, very thinly sliced
Preheat the oven to 350°.
In a large glass bowl, combine the olive oil, minced garlic and rosemary. Salt and pepper the chicken thighs and add them to the olive oil mix. Coat thoroughly and turn, covering all of the chicken.
Wrap each chicken thigh length-wise with one piece of prosciutto and tuck under the bottom. Wrap another piece of prosciutto width-wise and tuck under. (The chicken thigh will be wrapped like a little package). Sprinkle very lightly with salt and pepper.
Carefully place the chicken thighs in a single layer (seam side down) in a 13x9" glass casserole. Spoon the remaining oil marinade evenly over the chicken. Drizzle a little extra olive oil over the chicken if needed. (The bundles should be lightly shiny with olive oil so it doesn't dry out during baking.)
Bake the chicken, uncovered, for 45-50 minutes (or until about 165°). Juice will run clear. Serve immediately.
Tips and Stuff:
I sprinkled just a bit more rosemary over the chicken just before baking.
You can use boneless, skinless chicken thighs, but the baking time may be different so keep an eye (and thermometer) on them.