Printer friendly version
-
Chicken with proscuitto and sage
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 2
Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin
Ingredients
- 4 tbsp Mascarpone
- 1 Lemon, juice and finely grated zest
- 2 slices Proscuitto
- 1 small chicken, boned and halved
- 8 sage leaves
- 2 tbsp Olive oil
- blanched seasonal greens, to serve
Method
1. Set the oven to 200C/gas 6 and put a brick in to heat. It needs at least 20 minutes.2. Season half the mascarpone with a little lemon juice, half of the lemon zest, salt and pepper.
3. Lay out the slices of proscuitto on a flat surface and spoon the mascarpone mix onto the widest part. Roll into thumb-sized parcels.
4. Slide your thumb between the breast and skin of the chicken to create a cavity. Tuck 4 sage leaves and proscuitto parcel into each.
5. Heat the olive oil in a large frying pan over medium heat and add the chicken halves, skin-side down. Fry for 6 minutes, then cover with greaseproof paper and weigh down with the hot brick. Reduce heat and cook for a further 7 to 8 minutes. Check that the chicken is cooked through – the juice should run clear with no trace of blood.
6. Take the chicken out of the pan and put on a board to rest. Spoon the remaining mascarpone into the pan with the juice of the lemon and leftover zest. Stir until melted together into a sauce.
7. Arrange the chicken halves on a plate, skin side up, and drizzle with the pan juices. Serve with blanched spring greens.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register