Chicken Wrapped In Prosciutto with Potato Rosettes

  • Chicken Wrapped In Prosciutto with Potato Rosettes
Ranked: 94th

Rated 4.94 out of 5 based on 34 votes

Ingredients

  • 200 g spinach
  • 8 x slices prosciutto
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 1 x brown onion diced
  • 2 x cloves garlic, crushed
  • 30 g butter
  • 2 Tbls rice bran oil
  • 6 x sage leaves
  • 350 g green beans, blanched
  • 4 x medium potatoes, quartered
  • 1/2 tspn nutmeg
  • 80 g butter (for the potatoes)
  • 125 g camembert cheese (8 slices)
  • 2 tspn cornflour (dissolve in 1 tbs. water)
  • 900 g 8 pieces chicken thighs, excess fat trimmed

Method

1. Preheat oven to 220 degrees Celsius. Line a baking tray with baking paper. Boil the potatoes in salted water until tender. Drain, then return to the pan and place over a low heat for 1 minute to drive out excess moisture. Mash the potato, using a ricer to remove all the lumps. For a smoother finish, push the mash through a fine sieve.

2. Return the mashed potatoes to the pan over low heat, then blend together with butter, nutmeg, salt and white pepper. Spoon the mashed potato into a large piping bag fitted with a star tip. Pipe into swirls on lightly greased baking paper. Bake for 10-15 minutes or until golden and crisp at the edges.

3. Meanwhile, place spinach in a colander in the sink. Pour boiling water over to wilt leaves, then cool under running cold water. Drain well, and squeeze dry.

4. Arrange spinach leaves over chicken and top with Camembert cheese, then roll up to enclose. Lay a slice of prosciutto on the work surface, then place chicken on top and wrap to enclose the filling. Repeat for remaining prosciutto and chicken thighs.

5. Heat oil in a large non-stick fry pan over medium-high heat. Cook chicken for about 5 minutes until browned on all sides. Transfer to a baking tray and cook in the oven for 8-10 minutes, or until chicken is cooked through.

6. To make the wine sauce, re- heat the fry pan with a dash of oil. Melt butter on medium-high heat. Fry the sage leaves until crisp. Remove leaves and set aside. Fry the onion for 2 minutes or until soft. Add garlic and cook for 1-2 minutes. De-glaze with white wine, whilst scraping the bottom of the pan. Cook for 5 minutes or until reduced by half. Add the stock and stir in cornflour to thicken the sauce. Add sugar, cook stirring for 1 minute or until sauce thickens. Season to taste. Strain and keep warm.

For serving: Cut chicken in half and place on serving plates with the potato rosettes and beans. Drizzle with wine sauce. Garnish with sage leaves.

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  • i wanna eat this again gah! soo good!

    Reply

    by Rosie Maturan on 28/01/2013, 19:55
    Rosie Maturan
  • Really really scrumptious!!

    Reply

    by Cuc Tran on 29/01/2013, 19:07
    Cuc Tran
  • I cooked this for dinner tonight and it was really nice! Love the potatoes and the wine sauce. Great flavors!

    Reply

    by Dioscoro Soriano on 02/02/2013, 21:01
    Dioscoro Soriano
  • Yes, this sounds really fabulous!

    Reply

    by Donna Bardocz on 10/02/2013, 12:39
    Donna Bardocz
  • I think this is a 5-star dish!!!

    Reply

    by Merry Graham on 10/02/2013, 14:05
    Merry Graham
  • Looks and Sounds So Delicious!! Love All These Flavors :-)

    Reply

    by Brenda Watts on 10/02/2013, 14:16
    Brenda Watts
  • This soubds divine !

    Reply

    by Lori McLain on 10/02/2013, 14:26
    Lori McLain
  • So Perfect and Gourmet , love it!!!

    Reply

    by Daniela Cirillo on 10/02/2013, 14:26
    Daniela Cirillo
  • Nice Sarah!

    Reply

    by Peggi Weaver Tebben on 10/02/2013, 15:17
    Peggi Weaver Tebben
  • Absolutely Beautiful!! Sounds amazing too!!

    Reply

    by Dee Guelcher on 11/02/2013, 01:09
    Dee Guelcher
  • WOW…beautiful and sounds DElish!

    Reply

    by Wendy Whipple Rusch on 11/02/2013, 02:09
    Wendy Whipple Rusch
  • Wow, looks fabulous!

    Reply

    by Debbie Reid on 11/02/2013, 04:19
    Debbie Reid
  • beatiful and sounds delicious!

    Reply

    by roberta bonney on 11/02/2013, 05:22
    roberta bonney
  • Great flavors in this recipe!

    Reply

    by Naylet CookingMama on 11/02/2013, 11:43
    Naylet CookingMama
  • I tried for five stars but it didn’t work out that way. Anyway, this looks delicious and is plated beautifully

    Reply

    by Judith Yamada on 11/02/2013, 13:12
    Judith Yamada
  • Lovely to look at and sounds delicious!

    Reply

    by Donna-Marie Ryan on 11/02/2013, 23:05
    Donna-Marie Ryan
  • sounds delicious

    Reply

    by Josee Lanzi on 12/02/2013, 03:53
    Josee Lanzi
  • Winner winner!

    Reply

    by Ally P on 12/02/2013, 08:44
    Ally P
  • Looks fabulous!

    Reply

    by Cathi Iannone on 12/02/2013, 10:15
    Cathi Iannone
  • Looks fabulous!

    Reply

    by Ronna Farley on 12/02/2013, 11:26
    Ronna Farley
  • Fantastic for sure!

    Reply

    by Kc Quaretti on 13/02/2013, 02:33
    Kc Quaretti
  • Looks great Sarah

    Reply

    by Linda Bonwill on 13/02/2013, 08:00
    Linda Bonwill
  • Yummmmyyy!

    Reply

    by ThisLovatic ... on 13/02/2013, 08:02
    <small title="ThisLovatic LovesherJalapeno">ThisLovatic ...</small>
  • Delicious!!!

    Reply

    by Jeanette Nelson on 13/02/2013, 09:31
    Jeanette Nelson
  • what an amazing dish! so delicious!!!

    Reply

    by Laurie Lufkin on 13/02/2013, 14:30
    Laurie Lufkin
  • Delicious, I will try tonight!!!

    Reply

    by Marinela Dragan on 14/02/2013, 08:02
    Marinela Dragan
    • Thank you, Marinela. Would like to hear your feedback. :)

      Reply

      by Sarah Lewis on 20/02/2013, 00:18
      Sarah Lewis
  • Sarah this is very beautiful presentation and must be very delicious to.

    Reply

    by ANNA LINHART on 21/04/2013, 11:48
    ANNA LINHART
  • Looks so good! Will definitely try this one out.

    Reply

    by Joe Gersh on 27/04/2013, 09:11
    Joe Gersh
    • Thanks, Joe. :)

      Reply

      by Sarah Lewis on 28/04/2013, 11:07
      Sarah Lewis
  • Brilliant taste, brilliant flavor!

    Reply

    by Nathan Segaloff on 20/05/2013, 19:58
    Nathan Segaloff
  • mouth watering!

    Reply

    by Linda Bullard on 20/05/2013, 21:47
    Linda Bullard