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Posts Tagged ‘Thyme Chicken’

For awhile now I’ve been craving chicken wrapped ever so indulgently in thin slices of prosciutto. It might have something to do with the fact that I choose a picture of that very same dish to grace the top of the blog. unfortunately I have a slew of other meals planned for (and shopped for) that I need to consider first. But! That doesn’t mean that YOU can’t enjoy this amazing little number for me.

Prosciutto Wrapped Chicken with Mushrooms

Brine:
½ cup salt
½ onion
1 garlic clove smashed
Thyme
Black Peppercorns

Place everything in a pot and top up with water. You want to have at least 2 cups of water.
Heat on the stove until the salt has dissolved. Put aside to cool.
Add ice cubes and water to bring up to at least 5 cups of liquid.
Place the chicken in the brine for a few hours.
Drain the liquid off and reserve the chicken, onions, garlic, thyme and peppercorns.
Add a ¼ cup apple cider vinegar and ¼ cup olive oil.
Mix all well and refrigerate overnight.

Chicken:
Package of good quality prosciutto.
Chicken breasts

Preheat oven to 350.
Lay out slices of prosciutto so that they over lap slightly. Lay chicken breast on top and wrap it with the ham.
Place in a baking dish and place in the oven.

Mushrooms:
1 onion diced
1 garlic clove minced
1 lb mushrooms
1 ½ cups chicken stock
Thyme
Pepper

Sweat off the onions and garlic.
Add mushrooms allow them to start releasing some moisture and getting some colour. Add the chicken stock, thyme and peppercorns. Reduce for a few moments
Take the chicken out of the oven.
Pour the mushroom mixture over the chicken in the oven, making sure to baste the prosciutto thoroughly.
Return chicken to oven.
The chicken should take between 20-25 minutes to cook. Check on it periodically and continue to baste the breasts with the liquid from the stock and mushrooms.
When the chicken is cooked remove it from the oven and place it on a plate to rest.
Pour everything else from the pan into a frying pan and reduce until the stock is nearly all gone.
Spoon the mushrooms on the plate first and lay the sliced chicken breast on top.

 

I think that I might make this with some gnocchi when I do get around to making this again. Maybe with a nice sage brown butter.

If you end up making this be sure to let me know so I can enjoy it vicariously through you.

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