Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce
Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce is a modern British recipe for a dish of chicken thigh meat wrapped in prosciutto that are fried and served with a mushroom marsala sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce.
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Prosciutto-wrapped Chicken Thigh with Mushroom Marsala Sauce
Chicken thighs are a very economical meat. Here it’s combined with prosciutto and served with a mushroom and marsala wine sauce. That may sound indulgent, but the meal still comes out under £2.00 per serving. Accompany with mashed potatoes and green beans for a wonderful weekday winter dish.
Ingredients:
4 large boneless and skinless chicken thighs (about 140g [5 oz] each)
¼ tsp freshly-ground black pepper
4 thin slices of prosciutto
4 tsp extra-virgin olive oil
1 large shallot, halved and sliced thinly
1 tbsp + 1 tsp fresh oregano, finely chopped
225g (8 oz) button chestnut (cremini) mushrooms, sliced
250ml (1 cup) chicken stock
125ml (1/2 cup) Marsala wine (or use dry sherry)
2 tsp cornflour (cornstarch)
mashed potatoes and steamed green beans, to accompany
Method:
Season each chicken thigh with the black pepper, then wrap each one with a slice of prosciutto. Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Add the chicken thighs and cook, turning once, until browned on all sides and cooked through (about 5 minutes per side). Transfer to a warmed plate, cover loosely with foil and set aside to keep warm.
Reduce the heat to medium and add the remaining 2 tsp oil to the pan along with the shallot and 1 tsp oregano. Fry, stirring frequently, for 1-2 minutes, until the shallots begin to colour around the edges. Add the mushrooms and cook, stirring frequently until cooked through (about 5 minutes). At this point pour over the Marsala, increase the heat to medium-high and cook for 2 minutes.
Whisk together the chicken stock and cornflour (cornstarch) and pour into the pan. Scatter over the remaining ¼ tsp black pepper and cook, stirring constantly, until thickened and glossy. Arrange the mash, chicken and beans on serving plates. Spoon over the mushroom and marsala sauce, garnish with the remaining oregano and bring to the table.
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