Monday, May 12, 2014

Chicken Wrapped in Iberico Ham

What's For Dinner?

Contemplating what to serve your family for dinner? The Cooking School staff would like to introduce you to a chicken dish that you can plate up this evening - Chicken Wrapped in Iberico Ham with Rosemary Pan Sauce. Don't let the lengthy title intimidate you! This dish is special enough to serve for Mother's Day, so you've got no excuse for neglecting to pamper your mother with an impressive home-cooked dinner. You can find the Iberico ham at the Charcuterie Department at Jungle Jim's International Market. Iberico ham is an indulgently delicious treat, but if your wallet steers you in the direction of Italian or domestic prosciutto, this chicken dish will still be a winner. 


Ask to have your Iberico ham or prosciutto thinly sliced. If it is too paper thin, it will fall apart when you wrap the chicken, so tell the butcher you want to wrap chicken thighs with it. Don't be afraid to ask for a sample! 


There are usually 6 boneless, skinless chicken thighs in a package. You may have to trim a little fat off each thigh before wrapping. Open up each thigh, smooth side down, and sprinkle lightly with salt, pepper and chopped fresh rosemary. Ham and prosciutto tend to be salty, so be judicious with the salt. 


Fold the seasoned thigh in half and place in the center of a slice of ham. 



Fold the ends of the ham over the thigh. Be gentle. You may have to piece in small pieces of the ham that want to fall apart.



Pour the olive oil the in the skillet and place the wrapped chicken thighs in, seam side down. Add the sprigs of fresh rosemary, the garlic cloves and 3 tablespoons of wine to the skillet.


Place oven-proof nonstick skillet in the preheated 375 degree oven. Roast for 40-45 minutes or until the outside is browned and crispy and the chicken is done. Mother's Day tip:  If your mother likes to cook, you can't go wrong giving her a Swiss Diamond nonstick, ovenproof skillet! Gourmet Galeria has them available in a variety of sizes!



Remove the chicken from the skillet. It's time to make the quick and easy pan sauce. Turn the heat to medium and deglaze the pan with the remaining 1 tablespoon of wine. Stir with a wooden spoon or spatula that is safe to use with nonstick skillets.


Scrape up all the browned bits and then add the butter.


The finished pan sauce will come together in a couple minutes. Remove the rosemary springs. If you love garlic, include the cloves when you drizzle the pan sauce over the chicken.


What a beautiful platter of chicken!


This chicken would be delightful with mashed potatoes, rice pilaf or a cooked grain salad. A side of fresh asparagus or green beans would complete a lovely, colorful plate. Enjoy!

Chicken Wrapped in Iberico Ham with Rosemary Pan Sauce

6 boneless, skinless chicken thighs
Salt and pepper
1 teaspoon chopped fresh rosemary
6 thin slices Iberico ham or prosciutto
1 tablespoon olive oil
2-3 sprigs fresh rosemary
3 cloves garlic, cut in half
3 tablespoons + 1 tablespoon dry white wine, divided use
1-2 tablespoons cold unsalted butter


Preheat oven to 375°. Have ready a 10 to 11-inch ovenproof nonstick skillet.

Trim excess fat from chicken thighs and open flat, with smooth-side down. Sprinkle lightly with salt, pepper and 1 teaspoon rosemary. Fold each thigh in half and roll in one slice of ham with seam at the bottom.

Pour olive oil in skillet and spread evenly. Place chicken in pan, seam-side down, and add rosemary sprigs, garlic and 3 tablespoons wine to skillet. Place skillet in the oven and roast 40-45 minutes, until browned and crispy on all sides and chicken is cooked through. Remove from oven and remove chicken from pan. Place skillet over medium heat and deglaze with 1 tablespoon wine, stirring with a wooden spoon to scrape brown bits from bottom of pan. Add butter to pan and stir to incorporate. Serve chicken drizzled with pan sauce.


Makes 6 chicken thighs

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