This was a delightfully easy supper and full of spring flavours. I wanted to keep the flavours simple and fresh. I chose boneless skinless chicken thighs which I marinated in a little olive oil, zest of a lemon and lots of thyme. I brought the oven to 180c. The thighs were each then wrapped cosily in a prosciutto slice – though you could of course use serrano ham or parma at a pinch. I skewered each with a cocktail stick to hold the shape whilst they cooked. Remove when they are cooked. I sat them in a roasting tray with a further light drizzle of oil on the pan bottom.
They took around 40 minutes. The flavours simply burst forth in every mouthful – and the ham was lightly crispy, yet succulent. I served these with Venezia new potatoes and the asparagus recipe from the previous post – only I served the green spears cooled rather than cold. The vinaigrette went soooo well with the chicken!
I hope you try this some time soon – and of course it is one that can be tinkered with – you could wrap basil leaves around the chicken rather than thyme and then wrap the ham round. Or you could indsert slithers of garlic into the chicken first and even some red chill finely sliced, then pop the ham around. Experiment!
All I am doing this evening is just sharing my supper with you…and it was all down to just wonderfully old fashioned succulent pork belly sourced from a local farm – Parsonage Farm in Upton. Good meat needs little frills, no fancy sauces – just love and attention. I scored the skin then rubbed it with rock salt, black pepper and thyme. No oil this time and it worked a dream. Crisp crackling and the juiciest tenderest mouth drenchingly perfect pork. It had a blast at 180c for 30 mins then an hour at 180c, then I let it rest for a while. I served it with steamed shredded savoy cabbage and parmesan mash – plus the jus from the meat with a little stock added and some pepper and thyme.
I drank with it, a rather fabulous wine from southern France, called Pigassou. That is all you need to know. A very fine and rewarding Monday supper. A happy week to you all!
4 free range chicken breasts each cut in to two strips. Pop in a flat dish. Sprinkle with thyme, salt, a little lemon juice, black pepper and fresh coriander. Leave for half an hour or more to marinate. No need to add oil to frying pan – get the pan hot – add the strips and pan fry for about 15 minutes- on a high heat to begin with, then to a medium heat for last 5 minutes or so. Delicious with home made chips, or in a wrap, or on a bed of cous cous.