Lemon and fresh herb prosciutto layered chicken

Recipes / Meat

"This is my go-to dish for family dinners or when friends drop by unexpectedly" - Maria Vella (Home cook of the year finalist 2012)

Recipe «Lemon and fresh herb prosciutto layered chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml Extra Virgin Olive Oil, 4 Ruby Lou or Red Delight potatoes, peeled, cut into 2.5cm-thick slices, 310ml-375ml Massel chicken style liquid stock, 8 fresh thyme sprigs, 8 chicken thigh fillets, trimmed, scored underneath , 1/2 lemon, rind finely grated, 8 slices prosciutto, 16 fresh sage leaves , 8 thin lemon slices, 20g butter, 2 tbsp sherry, 25g butter, extra, chilled, chopped, 2-3 fresh thyme sprigs, extra, 1 tsp lemon juice, 1 French shallot, finely chopped, 1/2 tsp crushed garlic.

Ingredients:

  • 100ml Extra Virgin Olive Oil 
  • 4 Ruby Lou or Red Delight potatoes, peeled, cut into 2.5cm-thick slices 
  • 310ml-375ml Massel chicken style liquid stock 
  • 8 fresh thyme sprigs 
  • 8 chicken thigh fillets, trimmed, scored underneath 
  • 1/2 lemon, rind finely grated 
  • 8 slices prosciutto 
  • 16 fresh sage leaves 
  • 8 thin lemon slices 
  • 20g butter 
  • 2 tbsp sherry 
  • 25g butter, extra, chilled, chopped 
  • 2-3 fresh thyme sprigs, extra 
  • 1 tsp 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

  1. Preheat oven to 180°C. Heat 2 tablespoons of the oil in a frying pan over medium heat. Cook potato for 5-8 minutes or until golden underneath. Arrange, golden-side up, in a baking dish. Add enough of the stock to come three-quarters of the way up side of the potato. Top with half the thyme. Roast for 15-20 minutes or until tender.
  2. Meanwhile, combine chicken, lemon rind and 1 tablespoon of the remaining oil in a glass bowl. Season. 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. Use soaked bamboo skewers to secure.
  3. Heat butter and 1 tablespoon of the remaining oil in a large frying pan over medium heat. Cook the chicken, lemon-side down, for 5 minutes or until golden and caramelised. Turn and cook for 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
  4. Stir sherry and 125ml (1/2 cup) of remaining stock in the frying pan over medium heat for 2 minutes. Whisk in extra butter and extra thyme for 1-2 minutes or until sauce thickens. Stir in lemon juice. Keep warm.
  5. Heat the remaining oil in a saucepan over medium heat. Stir in the shallot and garlic for 2-3 minutes or until soft. Stir in the remaining stock for 1 minute or until reduced slightly. Stir in kale leaves and cabbage. Cover and cook for 3-5 minutes or until tender.
  6. Divide potato and chicken among plates. Drizzle over the sauce. Sprinkle with sesame seeds. Serve with the kale mixture.