Chicken Thighs with Crispy Prosciutto and Foie Gras Pate Tasty Recipes

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Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

"Prosciutto and pate fill these chicken rolls, fried in a pan after which baked till perfection. Perfect with a classic French sauce which include au jus. Sound hard, however are truly very simple and worth it!"

Ingredients :

eight ounces foie gras pate
12 skinless, boneless hen thighs
1/four cup Worcestershire sauce
eight oz thinly sliced Italian prosciutto
half of teaspoon garlic powder, or to flavor
salt and pepper to flavor
1/4 cup corn oil

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H

Cut pate into 12 rectangles, and area onto a plate lined with plastic wrap. Place into the freezer. Combine bird thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and area in refrigerator to marinate for 1 hour.
Gently fry the prosciutto in a big, nonstick skillet over medium heat until crispy. Drain, cool and crumble right into a bowl. Season with garlic powder to taste; set apart.
Preheat oven to 350 degrees F (175 ranges C).
Remove hen thighs from the marinade and pat dry with paper towels. Discard marinade. Lay the chicken thighs out flat on a smooth paintings floor. Season with salt and pepper, then sprinkle crumbled prosciutto inside the center. Place a dice of pate on top of the prosciutto, then wrap the thigh across the filling and secure with toothpicks.
Heat corn oil in a large skillet over high warmness. Place thighs into oil, and prepare dinner till browned all over, approximately 5 minutes. When browned, region thighs seam aspect down into a glass baking dish.
Bake in preheated oven until the hen is not crimson, and the juices run clear, 25 to 30 minutes, depending on length.

Notes :

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