Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

Ingredients

• Servings: 12
• 8 ounces foie gras pate
• 12 skinless, boneless chicken thighs
• 1/4 cup worcestershire sauce
• 8 ounces thinly sliced italian prosciutto
• 1/2 teaspoon garlic powder, or to taste
• salt and pepper to taste
• 1/4 cup corn oil

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. place into the freezer. combine chicken thighs and worcestershire sauce in a bowl. seal with plastic wrap, and place in refrigerator to marinate for 1 hour.
• gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy. drain, cool and crumble into a bowl. season with garlic powder to taste; set aside.
• preheat oven to 350 degrees f (175 degrees c).
• remove chicken thighs from the marinade and pat dry with paper towels. discard marinade. lay the chicken thighs out flat on a clean work surface. season with salt and pepper, then sprinkle crumbled prosciutto in the center. place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.
• heat corn oil in a large skillet over high heat. place thighs into oil, and cook until browned all over, about 5 minutes. when browned, place thighs seam side down into a glass baking dish.
• bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.