CHICKEN SALTIMBOCCA

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PREP TIME 10 minutes
COOK TIME 10-15 minutes per batch
SERVES 4

INGREDIENTS

4 chicken thighs

12 sage leaves

12 slices prosciutto

2 tbsp butter

¾ cup chicken stock

2 tbsp white wine

Salt and pepper, to taste

1 shallot, finely diced

METHOD

Step 1 

Lay out three slices of prosciutto on a board. Place a sage leaf on top, then position one chicken thigh on the prosciutto. Add another sage leaf on top of the chicken. Roll everything up, ensuring the prosciutto fully wraps the chicken thigh. Repeat for the remaining thighs.

Step 2

Place the rolled chicken thighs seam-side down in a cold medium-sized pan. Heat the pan to medium-high and sear the chicken on all sides until golden brown. Transfer the chicken to an oven preheated to 180°C and cook for 8 minutes. Remove from the oven and allow the chicken to rest while you prepare the sauce.

Step 3

Using the same pan, sauté the shallot over medium heat. Deglaze the pan with white wine, scraping up any caramelised bits from the bottom. Let the wine reduce, then add the chicken stock. Whisk until it begins to thicken slightly. Add the butter and whisk until the sauce emulsifies and becomes silky. Finely slice the remaining sage leaves and stir them into the sauce. Season with salt and pepper to taste.

Step 4

Slice the chicken thighs into 1 cm thick pieces. Arrange them on a plate and spoon the sauce generously over the top.