Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

4 Reviews

Prep: 20 min
Cook: 40 min
Ready In: 2 hr

“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!” - by Toasted Garlic

Ingredients

8 ounces foie gras pate
12 skinless, boneless chicken thighs
1/4 cup Worcestershire sauce
8 ounces thinly sliced Italian prosciutto
1/2 teaspoon garlic powder, or to taste
salt and pepper to taste
1/4 cup corn oil

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Metric US

Original recipe yields 12 thighs

Directions

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

Amount Per Serving (6 total)

Calories
512 cal
26%

Fat
38.5 g
59%

Carbs
4.1 g
1%

Based on a 2,000 calorie diet

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Reviews (4)

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Chefstacie

Jun. 25, 2008

"Awesome idea, skip the foie gras tho...." See more"

Joc

Aug. 17, 2009

"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...." See more"

sarahxbee

Mar. 26, 2009

"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 research. ..." See more Enjoy!"

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