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Lemon and fresh herb prosciutto layered chicken
Lemon and fresh herb prosciutto layered chicken
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Maria Vella's versatile crowd-pleaser for any occasion.
Ingredients:
  • 100ml Extra Virgin Olive Oil
  • 4 Ruby Lou or Red Delight potatoes, peeled, cut into 2.5cm-thick slices
  • 310ml-375ml (1 1/4 -1 1/2 cup) chicken style liquid stock
  • 8 fresh thyme sprigs
  • 8 (about 1.2kg) chicken thigh fillets, trimmed, scored underneath
  • 1/2 lemon, rind finely grated
  • 8 slices prosciutto
  • 16 fresh sage leaves (see note)
  • 8 thin lemon slices
  • 20g butter
  • 40.00 ml sherry (optional)
  • 25g butter, extra, chilled, chopped
  • 2-3 fresh thyme sprigs, extra
  • 5.30 gm lemon juice
  • 1 French shallot, finely chopped
  • 1/2 tsp crushed garlic
  • 1 bunch kale or silverbeet, stems removed, leaves shredded
  • 1/4 red cabbage, shredded
  • Sesame seeds, lightly toasted, to serve
Instructions:
  • Preheat the oven to 180°C. In a frying pan, heat 2 tablespoons of oil over medium heat. Cook the potato until golden underneath, about 5-8 minutes. Transfer to a baking dish, golden-side up. Pour enough stock to come three-quarters of the way up the side of the potato. Sprinkle with half of the thyme. Roast for 15-20 minutes until tender.
  • In a glass bowl, mix chicken, lemon rind, and 1 tablespoon of the remaining oil. Season the mixture. Wrap each piece of chicken in a slice of prosciutto. Top each with 2 sage leaves, a lemon slice, and a sprig of remaining thyme. Secure with soaked bamboo skewers.
  • In a large frying pan over medium heat, heat the butter and 1 tablespoon of oil. Place the chicken in the pan with the lemon side down and cook for 5 minutes until golden and caramelized. Flip the chicken and cook for another 5 minutes until cooked through. Transfer to a plate and cover to keep warm.
  • In a frying pan over medium heat, combine sherry and 125ml (1/2 cup) of the reserved stock. Stir for 2 minutes. Add extra butter and extra thyme, then whisk for 1-2 minutes until the sauce thickens. Stir in lemon juice and keep warm.
  • In a saucepan over medium heat, sauté the shallot and garlic in the remaining oil until soft, about 2-3 minutes. Add the remaining stock and simmer for 1 minute until slightly reduced. Add the kale leaves and cabbage, cover, and cook for 3-5 minutes until tender.
  • Divide the potato and chicken onto plates, drizzle with sauce, sprinkle with sesame seeds, and serve with the kale mixture.

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