Chicken with Sage and Prosciutto
Chicken with Sage and Prosciutto is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
55 minutes
Servings:
10 to 12
Serves 10 to 12.
Very little effort is needed to prepare this dish, and it is an easy recipe to double for a large group. The pleasant mustiness of the sage permeates the chicken hot from the oven. Any leftovers are delicious served cold the next day, when the distinctive flavor of the prosciutto predominates.
Ingredients:
- 6 chicken breast halves, each about 6 oz.
- 6 chicken drumsticks, each about 4 oz.
- 6 chicken thighs, each about 5 oz.
- 18 thin slices prosciutto
- 18 fresh sage leaves, plus sage sprigs for garnish
- 1 1/2 to 2 Tbs. olive oil
- Coarse salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 400°F.
Rinse the chicken pieces and pat dry with paper towels. Trim the excess fat from the prosciutto, then cut the slices to the dimensions of the chicken pieces.
Carefully slide your fingers under the skin on each chicken piece, separating it from the meat but leaving it attached on one side. Place a slice of prosciutto directly on the meat and top it with a sage leaf. Carefully pull the skin back in place and press gently with your palm to secure it.
Arrange the chicken pieces in 1 or 2 shallow baking dishes or in a roasting pan large enough to hold them in a single layer. Brush the skin with the olive oil, and season with salt and pepper.
Roast until the skin is brown and crispy, and the juices run clear when a thigh is pierced at the thickest part with a fork, about 55 minutes. Remove from the oven and let rest for 10 minutes before serving.
Transfer the chicken pieces to a warmed platter and garnish with sage sprigs. Serve immediately.
Rinse the chicken pieces and pat dry with paper towels. Trim the excess fat from the prosciutto, then cut the slices to the dimensions of the chicken pieces.
Carefully slide your fingers under the skin on each chicken piece, separating it from the meat but leaving it attached on one side. Place a slice of prosciutto directly on the meat and top it with a sage leaf. Carefully pull the skin back in place and press gently with your palm to secure it.
Arrange the chicken pieces in 1 or 2 shallow baking dishes or in a roasting pan large enough to hold them in a single layer. Brush the skin with the olive oil, and season with salt and pepper.
Roast until the skin is brown and crispy, and the juices run clear when a thigh is pierced at the thickest part with a fork, about 55 minutes. Remove from the oven and let rest for 10 minutes before serving.
Transfer the chicken pieces to a warmed platter and garnish with sage sprigs. Serve immediately.
Serves 10 to 12.
Adapted from
Williams-Sonoma Lifestyles Series,
Everyday Roasting,
by Janeen Sarlin
(Time-Life Books, 1998).
Rated 5 out of
5
by
Consumer2 from
Easy, adaptable, quick; good for a weeknight meal
I didn't have prosciutto so I used ham (which I prefer because it's less fatty than prosciutto). I also added slices of gruyere cheese (you can substitute with Swiss). The recipe is easy and delicious. Even my picky family members enjoyed the meal! It is on the rotation list because it's quick to assemble during a busy week and it tastes fantastic.
Date published: 2023-04-19
Rated 5 out of
5
by
CookingNovice from
Easy and Delicious
This recipe is divine. Not only is it super easy (the prep can be done in less than five minutes!), but the result is chicken that is juicy, tender, flavorful and sophisticated. I will be making this again very soon!
Date published: 2012-01-26