Chicken with Prosciutto di Parma
Chicken with Prosciutto di Parma
Ingredients:
Serves 4 to 6.
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1 chicken, about 2 lbs
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3 tablespoons sweet butter
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5 large sage leaves, fresh or preserved in salt
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1 teaspoon rosemary leaves, fresh, preserved in salt or dried and blanched
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1 teaspoon dried marjoram (oregano)
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon extra virgin olive oil
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8 slices Prosciutto di Parma
Directions:
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Cut the chicken into eight pieces.
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Melt the butter in a small saucepan over a pot of boiling water.
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Finely chop the sage, rosemary and marjoram together on a board.
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Put the chopped ingredients into a small bowl, then add the melted butter, salt and pepper to the chopped ingredients. Mix very well.
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Next, lay a large sheet of aluminum foil on the table and brush the shiny side with olive oil.
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Using a pastry brush, coat each piece of chicken with the herb-butter mixture.
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Wrap each piece in a slice of Prosciutto di Parma, then place the chicken pieces on the foil close together and wrap completely with foil.
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Place the package in a terra cotta or ceramic casserole and cover.
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Place the casserole in a cold oven and turn the oven temperature to 450° F.
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Bake for one hour and 45 minutes without removing the cover.
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Remove from oven and let stand for five minutes.
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Use scissors to cut from the center of the foil outward in four directions, making a cross.
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Cut each quarter in half and fold back each of the foil pieces from the center, forming petals over each side of the casserole. Serve immediately.