23 minutes ago
Wednesday, December 8, 2010
Impressive, easy, cheapo and delicious.
Are you in?
These were little bundles of joy.
I watched Rachael Ray make these on the Food Network, and I said "hey, how come I didn't think of that?". Ok, I guess that's why she has a show, and I don't.
What I liked about these thighs, is that you can prepare them in the morning, then cook them later. Nice and easy (not the hair color).
My rosemary bush is still thriving, and I hope it makes it thru the winter, so the only thing I had to buy were the boneless, skinless thighs.
Make these. It looks like you really fussed, and you really didn't.
Delicious! and good at room temperature too.
A tip from me: next time I will grill them outdoors, they made a big mess on the stove in a grill pan. Must use splatter screen. Another option would be baking them in the oven.
Chicken Thighs Wrapped in Prosciutto w/ Rosemary (adapted from Rachael Ray):
1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 package or bundle fresh rosemary
8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
8 thin slices prosciutto di Parma
2 lemons, cut into thin wedges
Drizzle balsamic vinegar
Heat a grill pan, griddle pan, or outdoor grill over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off one sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper to taste, and add them to the garlic mixture. Turn to coat (I used my hands for this).
Wrap the chicken pieces in prosciutto, placing a rosemary sprig in the center before wrapping. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12-15 minutes, turning occasionally.
Drizzle balsamic vinegar on top before serving and serve with lemon slices.
* update on 12/10: a reader wrote that she baked these at 375F for 40 minutes and they came out great. I think I will try that next time so it doesn't wreck my stovetop!