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Category: Chicken
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
6 skinless chicken thighs
6 thin slices prosciutto
4 whole cloves garlic, crushed
Pinch of crushed red pepper flakes
3/4 cup white wine
Handful of toasted pine nuts
Handful of raisins
Salt and pepper to taste
3 cups arugula
Croutons
Heat the olive oil in a large skillet over medium-high heat. Wrap the prosciutto around the skinless chicken thighs and place in the hot skillet. Add crushed garlic and red pepper flakes. Cook chicken until the proscuitto is browned crisp on both sides. Add wine and scrap up browned bits with a wooden spatula. Reduce heat to low. Cover, leaving lid slightly ajar, and cook for about 20 minutes.
While it is cooking, make croutons and toast pine nuts. After 20 minutes or so, place pine nuts and raisins in the skillet and cook for another 3-5 minutes. Add a sprinkle of water to the skillet if the sauce dries out. Salt and pepper to taste but remember the prosciutto can be salty. Serve over arugula and croutons.
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PROSCUITTO WRAPPED CHICKEN THIGHS IN WHITE WINE SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
6 skinless chicken thighs
6 thin slices prosciutto
4 whole cloves garlic, crushed
Pinch of crushed red pepper flakes
3/4 cup white wine
Handful of toasted pine nuts
Handful of raisins
Salt and pepper to taste
3 cups arugula
Croutons
Heat the olive oil in a large skillet over medium-high heat. Wrap the prosciutto around the skinless chicken thighs and place in the hot skillet. Add crushed garlic and red pepper flakes. Cook chicken until the proscuitto is browned crisp on both sides. Add wine and scrap up browned bits with a wooden spatula. Reduce heat to low. Cover, leaving lid slightly ajar, and cook for about 20 minutes.
While it is cooking, make croutons and toast pine nuts. After 20 minutes or so, place pine nuts and raisins in the skillet and cook for another 3-5 minutes. Add a sprinkle of water to the skillet if the sauce dries out. Salt and pepper to taste but remember the prosciutto can be salty. Serve over arugula and croutons.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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