Sicilian-Inspired Stuffed Chicken Thighs Wrapped in Pancetta
ID: 69e8d014...
An incredible Sicilian-style crowd-pleaser featuring tender chicken thighs stuffed with a rich almond, herb, and anchovy paste, wrapped in smoky pancetta and prosciutto, and roasted to perfection over a bed of savory potatoes and tomatoes.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Parboil the sliced potatoes and blanch the cherry tomatoes to easily peel them. → Season the potatoes and peeled tomatoes, then pre-bake them at 200°C for 10 minutes. → Make a Sicilian-inspired green pesto stuffing by crushing garlic, anchovies, almonds, herbs, capers, anchovy oil, and balsamic vinegar. → Stuff the chicken thighs, wrap them in pancetta and prosciutto, and mount them onto skewers. → Roast the skewers on top of the potatoes at 200°C for 45 minutes, then slice and serve with fresh rocket and balsamic vinegar.
Cooking Steps
Brief Cooking Order
Parboil the sliced potatoes and blanch the cherry tomatoes to easily peel them. → Season the potatoes and peeled tomatoes, then pre-bake them at 200°C for 10 minutes. → Make a Sicilian-inspired green pesto stuffing by crushing garlic, anchovies, almonds, herbs, capers, anchovy oil, and balsamic vinegar. → Stuff the chicken thighs, wrap them in pancetta and prosciutto, and mount them onto skewers. → Roast the skewers on top of the potatoes at 200°C for 45 minutes, then slice and serve with fresh rocket and balsamic vinegar.
Introduction
An incredible Sicilian-style crowd-pleaser featuring tender chicken thighs stuffed with a rich almond, herb, and anchovy paste, wrapped in smoky pancetta and prosciutto, and roasted to perfection over a bed of savory potatoes and tomatoes.
Step 1
Peel 1.5kg of potatoes, slice them about 1cm thick, and parboil in salted boiling water for 5 to 6 minutes.
Step 2
Prick 250g of mixed cherry tomatoes with the tip of a knife, and add them to the boiling potato pot for the final 45 seconds of boiling.
Step 3
Remove the tomatoes from the pot first, peel off their skins, and drain the parboiled potatoes.
Step 4
Place the peeled tomatoes and drained potatoes into a baking pan. Season with salt, pepper, and a generous drizzle of olive oil, then toss to combine.
Step 5
Bake the potatoes and tomatoes in a preheated oven at 200°C (400°F) for 10 minutes.
Ingredients List
Important Notes
Pricking the tomatoes beforehand makes peeling their skin off effortless after quick boiling.
Using both pancetta and prosciutto adds much-needed fat back to skinless chicken thighs, preventing them from drying out during roasting.
Baking the chicken directly on top of the potatoes allows the rich juices and fat to drip down, making the potatoes incredibly crispy and flavorful.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...