Sicilian-inspired chicken thighs wrapped in smoky pancetta, prosciutto, stuffed with pesto come salsa verde
Ingredients: potatoes, tomatoes, salt, pepper, olive oil · 90 min cook time · 650kcal · ~₩38,200
Ingredients
1.5kg potatoes, 250g tomatoes, 10g salt, 5g pepper, 50ml olive oil, 6개 garlic cloves, 6개 anchovy fillets, 60g blanched almonds, 1bunch parsley, 1bunch mint, 1heaped tablespoon capers, 30ml balsamic vinegar, 4개 chicken thighs (fat removed), 8pieces pancetta, 8pieces prosciutto, 1serving green salad, 0.5개 lemon
Instructions
1. Peel and slice potatoes about a centimeter thick. Parboil them for 5-6 minutes.
2. Prick tomatoes with a knife and add them to the boiling water with the potatoes for the last 45 seconds to remove their skin.
3. Remove tomatoes from the water, then drain the potatoes. Squeeze the tomatoes to easily remove their skin.
4. Season the peeled tomatoes and parboiled potatoes with salt, pepper, and a kiss of olive oil. Place them in an oven-safe dish.
5. Bake the potatoes and tomatoes in a preheated oven at 200°C.
6. Prepare the pesto/salsa verde paste: pound garlic cloves, anchovy fillets, and blanched almonds together.
7. Roughly chop a big bunch of parsley and mint, then add them to the paste along with a heaped tablespoon of capers.
8. Add the oil from the anchovies and a secret ingredient, balsamic vinegar, to the paste and mix well.
9. Rub the prepared stuffing all over the chicken thighs.
10. Lay out 8 pieces of pancetta at a slight angle, then layer prosciutto on top. Place a stuffed chicken thigh on the cured meats.
11. Roll up the chicken thigh in the pancetta and prosciutto, like a sleeping bag, and tuck it into shape.
12. Skewer the wrapped chicken thigh to hold its shape.
13. Remove the potatoes and tomatoes from the oven after 10 minutes. Place the skewered chicken thighs over the potatoes and tomatoes.
14. Return the dish to the oven at 200°C and cook for 45 minutes.
15. Once cooked, remove from the oven. Carve the chicken by gently rocking a knife down the middle of the skewer.
16. Serve the chicken and potatoes with a green salad, dressed with lemon and a drizzle of balsamic vinegar.
Source: Watch the original video